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Salted chocolate nut butter cups vegan gluten free

Salted Chocolate Nut Butter Cups

This is your healthified version of the Reese peanut butter cups that you know and love.
Course Dessert, Snack
Prep Time 5 minutes
Cook Time 10 minutes
Fridge Time 1 hour 45 minutes
Total Time 15 minutes
Servings 9
Calories 244 kcal



  • 3/4 cup almond flour substitute oat flour for nut-free version
  • 3 Tbsp coconut flour or brown rice flour
  • 2 Tbsp peanut butter sunflower butter; wow butter also works for nut/seed free version
  • 2 Tbsp coconut oil
  • 2 Tbsp maple syrup or honey
  • 1/4 tsp vanilla extract
  • 1/4 cup puffed brown rice or quinoa (optional if you want crunchy) **

Chocolate topping

  • 1 cup chocolate chips 70%+
  • 1 Tbsp coconut oil
  • salt


  1. Mix the base in a bowl until thoroughly combined. Take large or small muffin liners and line a muffin tray.

  2. Prepare chocolate topping by microwaving chocolate chips in 15 second intervals, stirring in between. Microwave until liquid then place coconut oil and stir.
  3. Take about 1 Tbsp of peanut butter base and place in muffin liner and press down firm (or about 1 tsp if using small liners). 

  4. Take some of the chocolate sauce and pour on top, you'll want a good ratio of peanut butter to chocolate (not too heavy on each).

  5. Place in the fridge for a few hours until chocolate solidifies (about 2 hours).
  6. ** Alternatively, you can line the muffin liners with chocolate first and place in the freezer for 10 minutes to have them fully coated with chocolate, then add the peanut butter and top with chocolate again and place in freezer. 

Chocolate Peanut Butter Balls

  1. Take about 1/2 Tbsp of peanut butter mix and roll into a ball. 

  2. Take a fork and dip ball in into the chocolate sauce at 1 at a time and use a fork to remove/ shake off excess chocolate and place on parchment.