There really are Gluten and Dairy Free Peanut Butter Cups — and they’re simple to make with this easy recipe. Imagine creamy peanut butter tucked between two layers of dairy-free chocolate: each bite is rich, satisfying, and utterly addictive.
These homemade cups are perfect to keep in the freezer for a quick treat, a lunchbox surprise, or an emergency stash for sweet cravings.
Why you’ll love these DIY Reese Cups (Gluten and Dairy Free)
- The peanut butter and chocolate combination is timeless. These mini cups deliver three layers of flavor and texture: a smooth chocolate base, a soft peanut butter center, and a chocolate cap that melts on your tongue.
- They’re incredibly easy to prepare and store. From start to freezer in under 20 minutes, and they keep well for months when frozen.
- They are truly gluten free and dairy free — a homemade alternative to store-bought cups that may contain allergens.
Make a batch and let them rescue you on busy days or serve them as a homemade gift that tastes like a classic candy.
- Line a mini muffin tin with paper liners.
- In a small bowl, combine 1/2 cup creamy peanut butter with 1 tablespoon coconut oil. Microwave for 20 seconds to soften, then stir in 1 tablespoon coconut flour, 2 tablespoons honey, and 1/4 teaspoon vanilla extract. Mix until smooth and set aside.
- In a small saucepan, add 1/4 teaspoon coconut oil and 10 oz dairy-free chocolate chips. Melt over low heat, stirring frequently until smooth.
- Remove the chocolate from heat and spoon enough into each liner to fill about one-third of the way.
- Place a spoonful of the peanut butter mixture on top of the chocolate layer in each cup.
- Cover the peanut butter with more melted chocolate so the cups are sealed. Tap the tray gently on the counter to level the tops.
- Refrigerate for a few hours or freeze for about an hour to set. Once firm, remove the paper liners and store the peanut butter cups in an airtight container.
- These taste best chilled, even straight from the freezer. They can be frozen for up to four months.
Notes
This recipe yields about 15 mini peanut butter cups. To make traditional-sized cups, set 7 liners in a regular muffin tin and halve the peanut butter filling recipe. Use the same amount of melted chocolate and coconut oil as directed.
You can also use this method to create variations like Snickers-style cups by adding caramel or chopped nuts to the peanut butter layer for a different texture and flavor.
Recipe Notes
- Dairy-free chocolate — Brands like Enjoy Life semi-sweet chips and other dairy-free morsels work well.
- You can make two sizes: mini (preferred for portion control and freezing) or traditional muffin-sized cups. Instructions for traditional size are in the notes above.
More gluten and dairy free recipes
- brownie cookie sandwiches — an indulgent treat that’s easy to make and perfect for sharing.
- grilled shish kabobs — a versatile, vegetable-forward meal great year-round and full of flavor.
Lastly
Stock your freezer with these drool-worthy gluten and dairy free peanut butter cups — they’re a dependable, delicious snack to enjoy anytime.
Eat well and feel well,
Jill
Gluten and Dairy Free Peanut Butter Cups
Ingredients
- ½ c. creamy peanut butter
- ¼ teaspoon coconut oil
- 1 tablespoon coconut oil
- 1 tblsp coconut flour
- 2 tblsp honey
- ¼ teaspoon vanilla extract
- 10 oz bag dairy free chocolate chips
Instructions
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Place muffin liners in a mini muffin tin.
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In a small bowl combine peanut butter and 1 tablespoon coconut oil. Microwave 20 seconds to soften, then add coconut flour, honey, and vanilla extract. Stir to combine and set aside.
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Add ¼ teaspoon coconut oil to a small saucepan and add chocolate chips. Melt over low heat, stirring often until smooth.
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Remove from heat and fill each liner about one-third full with melted chocolate.
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Drop a spoonful of the peanut butter mixture on top of the chocolate in each cup.
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Cover with remaining melted chocolate and tap the tray to level the cups.
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Chill in the refrigerator for a few hours or in the freezer for about an hour to set. Remove liners and store in an airtight container.
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Enjoy them cold—these keep well frozen up to four months.
Notes
Nutritional Disclaimer
Nutritional facts are estimated and may vary based on the brands and ingredients you choose. For exact values, use a nutritional calculator and input your specific brands.