Love Reese’s peanut butter cups but not the corn syrup solids, nonfat milk and tertiary butylhydroquinone on the ingredient list? Yeah, me too. This real food version is super simple to make and tastes even better than the original . . . just ask my kids.
Actually scratch that, they’ve never actually had the original. Which reminds me – have I told you about the time I made them cherry limeades and had to explain what Sonic is? 🙂
If you’ve never tried it before, I highly recommend sprinkling the chocolate with a pinch of salt – it really makes the flavor pop! I used this delicious Makai Deep Sea Salt that was given to me as a gift.
Salted Chocolate Almond Butter Cups Recipe
Ingredients
- 6 tablespoons almond butter I used organic roasted almond butter
- 2 tablespoons coconut oil melted (For this recipe I prefer refined coconut oil because the flavor is more neutral)
- 1 tablespoon plus 1 teaspoon maple syrup where to buy maple syrup
- 1/2 cup chocolate chips I used these
- 3 tablespoons coconut oil
- Extra sea salt for sprinkling I used Makai Deep Sea Salt
Instructions
- In a small bowl, combine almond butter, 2 tablespoons coconut oil and maple syrup. Stir with a fork until well-combined and then pour 1 tablespoon into 8 muffin cups that have been lined with parchment paper cups. Place the muffin tin in the freezer for 10 minutes. After the first layer has been in the freezer for about 10 minutes, begin warming the chocolate chips and 3 tablespoons of coconut oil over low heat. When melted, remove the muffin tin from the freezer and place a tablespoon of the chocolate mixture into each cup. You may have a little left over after doing this - if that's the case, just divide the remaining liquid between the cups. Place the muffin tin back in the freezer and allow it to harden for at least 20 minutes, then sprinkle with salt and serve. If the cups have been in for several days or weeks, you may want to allow them to warm for a few minutes before eating. Enjoy!
P.S. . .
This recipe was adapted from one that Katja of The Savory Lotus graciously shared with us a few years ago. If you’re looking for her recipe – which incorporates more almond butter and a little less chocolate – you can find it below.
Want more real food versions of childhood favorites?
Here are a few that I love . . .
Mackenzie
May 17, 2013 at 11:18 AMHOLY YUMMY!! I am SO going to try this with sunflower seed butter. Our kids are allergic to almonds, peanuts and coconut, but I think I can modify the recipe. Or just make some of these for me after they’re in bed…. ? 😛
Alicia
May 17, 2013 at 11:42 AMI just have to say THANK YOU!
Lauren
May 17, 2013 at 11:57 AMHyperventilating.
Aaron Samanta
May 17, 2013 at 12:24 PMMy Pavlov reflex gets triggered from seeing Mommypotamus in my inbox… recipes like this are why, Thanks!-)
Heather
May 17, 2013 at 2:23 PMHaha! Thanks for the laugh!
Allison
May 17, 2013 at 12:33 PMLooks fantastic – I may have to sample tese while the kids are sleeping!
Dawn
May 18, 2013 at 12:59 AMJust made! So delicious and so quick!
Brittany
May 18, 2013 at 9:17 AMDo you taste the almond butter? I’m not a fan of almond flavoring…
Heather
May 18, 2013 at 9:38 AMYes, but you could use another nut butter if you’d like!
Lena
May 18, 2013 at 11:56 AMSo trying this recipe today!
Kate L
May 20, 2013 at 6:04 PMThese look great! Do you measure the coconut oil as a solid or after melting?
Abby
May 25, 2013 at 9:41 AMKate, I measured it after it was melted and it seemed to work out perfectly 🙂
Leah G
May 21, 2013 at 8:50 AMThank you for yet another awesome recipe that keeps my Husband thinking I am Super Woman!
Jesse M
May 21, 2013 at 2:14 PMThese look amazing! Can’t wait to make them 🙂
Savannah F.
May 22, 2013 at 8:34 AMI tried these last night, and they’re delicious. Thanks for sharing the recipe!
Abby
May 25, 2013 at 9:39 AMI just made these with my 4 year old and it was the perfect little project…they were delicious!! Thank you for sharing this 🙂
Nicole
May 28, 2013 at 9:30 AMSista, I thinks I love you! My little guy is severely allergic to peanuts. I wanted so bad to give him a peanut butter cup since they are soooo yummy… Thanks for giving me an alternative to give to him!
Christine
June 17, 2013 at 11:02 AMJust made them, delicious and easy! The almond butter ended up being softer than the chocolate, so next time I may try putting the chocolate on the outside. Made a double batch!
Tammy
June 21, 2013 at 12:15 PMCould you make these with clarified butter instead of coconut oil? Coconut oil makes me gag! 🙂 Thanks.
Heather
June 21, 2013 at 12:36 PMI’m sure you could!
Tammy
June 22, 2013 at 1:16 AMThanks, will deff be trying again this weekend. They are a hit for the family as is. Now for me to like. 😀
Brandi
July 24, 2013 at 8:11 PMI have seriously made these at least 7 times. They are the most yummy things I have ever eaten. Seriously, I used to eat Reese cups like every day until I started eating real food and I sure missed them. My kids only like them when I add extra honey to the chocolate so if I make them the right way I get them all to myself. 🙂
[email protected]
August 24, 2013 at 9:11 AMThanks for sharing! I love your website! Pinning this guest recipe!
Jennifer
October 3, 2013 at 6:39 PMI tried this and the coconut was too strong while the chocolate was bitter tasting. My kids hated this. I was so hoping to like this, as I am looking to eat healthier.
Andrea Elizabeth Carr
December 11, 2013 at 1:35 PMI love you so much right now
Tanya Wolf Rodriguez
December 11, 2013 at 1:36 PMmmm – yes please!
Abi Crawford
December 11, 2013 at 1:36 PMKira, here might be one to try! 🙂
Sara Mannion Ricci
December 11, 2013 at 1:37 PMBrandy Smith Seyfried
Holley Clark Freeman
December 11, 2013 at 1:38 PMJeremy Jones
Lauren Gormly
December 11, 2013 at 1:38 PMStephen Richardson thought you’d enjoy this!
Brenda Johnson Tomlinson
December 11, 2013 at 1:38 PMThis way my peanut allergic husband can eat them! Thank you!
Amanda Neal
December 11, 2013 at 1:38 PMOM nom nom nom…
Jessica Nava
December 11, 2013 at 1:39 PMI love your page but I’m allergic to tree nuts and coconuts, items you use often. Do you have any ideas for substitutes? I’m not allergic to peanuts so I can use they in place of almond butter.
Chica
September 29, 2017 at 12:35 PMLook here for some ingredient substitutions — http://food.unl.edu/ingredient-substitutions
Tessa Jayne Heath
December 11, 2013 at 1:40 PMNick Heath
Jennifer Heikkila
December 11, 2013 at 1:40 PMJoslyn Sundberg Todd
Vanessa Jones Hadden
December 11, 2013 at 1:44 PMI’ve made these many times and we DEVOUR them!
Karma Spirit
December 11, 2013 at 1:48 PMoh em geee.. i love you
Elizabeth Lebowitz
December 11, 2013 at 1:52 PMFollowing for the answer to Jessica’s question. I’m in the mood for a peanut butter cup 🙂
Sarah Cusack
December 11, 2013 at 2:03 PMOoooh thank you!
Mindy McTiernan
December 11, 2013 at 2:06 PMGrade B maple syrup? Does it make a difference?
Mommypotamus
December 11, 2013 at 2:08 PMMindy McTiernan – Ironically, Grade B is cheaper than Grade A but better for you. Grade A is more refined, while Grade B has more minerals 🙂
Melissa Gerbrandt-Heath
December 11, 2013 at 2:09 PMI was reading the comments below this recipe and it said that you can use any nut butter, so peanut butter it is!
Mommypotamus
December 11, 2013 at 2:10 PMJessica Nava – Substitution options will vary from recipe to recipe so I don’t think I can give a general recommendation. Glad you can use peanut butter, though!
Ambre Sautter
December 11, 2013 at 2:20 PMHeather
Trish Pulley
December 11, 2013 at 2:25 PMHow much effort do these involve? Is it worth it?
Liz Funk
December 11, 2013 at 2:28 PMYUM!!
Stephanie Hollingsworth Walker
December 11, 2013 at 2:32 PMIn all the places I shop, Grade B maple syrup is way more expensive than Grade A, and waaaaay harder to find. But, that’s what I want, so I always manage to find it! 😉
Elizabeth Warren
December 11, 2013 at 2:33 PMThis sounds wonderful….sharing!
Mommypotamus
December 11, 2013 at 2:34 PMWow, I guess word got out Stephanie Hollingsworth Walker! It used to be the opposite. Or maybe you just shop in the kind of places that know the real value of things 🙂
Kasey Christensen
December 11, 2013 at 2:35 PMUm yum!!!
Amber McKenzie Poindexter
December 11, 2013 at 2:41 PMI’ve made these! I used peanut butter though, bc that’s what I had on hand! They were so good! And I’m craving cookies now…maybe I’ll just make these!
Jen Nee
December 11, 2013 at 2:46 PMI can’t even pronounce those ingredients !!!
Miranda Sherbo
December 11, 2013 at 2:50 PMBrigid Sherbo
Hillier Windsor
December 11, 2013 at 3:15 PMNerine Corbett
Amanda Coelho
December 11, 2013 at 4:07 PMCan sun butter be used?
Jennifer Dias Travis
December 11, 2013 at 4:22 PMI know these are “healthy” but how many calories?
Katie Schaffer
December 11, 2013 at 4:28 PMThank you! 🙂
Michele Krile
December 11, 2013 at 4:30 PMYUM!
Ashlee Bashans
December 11, 2013 at 4:50 PMAmanda Coelho ur awesome I was just looking for something to mk for a christmas party,
Diana Gribling
December 11, 2013 at 5:01 PMi think I might make some of these for my Dad for Christmas.
Emili Segovia Krantz
December 11, 2013 at 5:27 PMCynthia Gomez this is a good blog for healthy recipes.
Heather Munro Morrow
December 11, 2013 at 5:35 PMGoing to look up tertiary butyl-something now…
Anat Kaplun
December 11, 2013 at 6:10 PMNoa Katanov
Maria Kramer
December 11, 2013 at 7:23 PMJill Schumacher maybe you can make these too. We can have taste tests!
Markita Larsen
December 11, 2013 at 7:24 PMMmmmmm. *shivers with delight*
Allison Besnard
December 11, 2013 at 7:46 PMteterary buh-whut?
Mommypotamus
December 11, 2013 at 7:55 PMAllison Besnard – Exactly!
Allison Besnard
December 11, 2013 at 7:56 PMxactly.. I wasn’t dead in the water til then. Ugh! Thank you for a MUCH better alternative, besides, with a healthier version, you get 2 for 1! 😉
Nathan Hallahan
December 11, 2013 at 7:57 PMKate Jean Hallahan
Suzanne Root
December 11, 2013 at 8:06 PMSounds good! And healthy too. Must make some!!
Kate Neff Whitteker
December 11, 2013 at 9:59 PMI’ve made these several times and they are beyond FABULOUS!!!
Kate Jean Hallahan
December 11, 2013 at 10:17 PMTahlia Molyneux!!
Jeanne Medina
December 11, 2013 at 10:53 PMYum!
Jacqui Carter
December 12, 2013 at 4:58 AMLeanne Mullan mmmmmmmm
Leanne Mullan
December 12, 2013 at 4:59 AMJacqui – I’m already all over these. Made myself some dairy grain gluten sugar free peanut choc cups the other day! Ooohh bliss!!
Stephanie Dunn
December 12, 2013 at 6:28 AMAndy Venables
Angela Havewala
December 12, 2013 at 9:19 AMthese look amazing and I can’t wait to try them. thank you so much for adapting my favorite candy to a healthier version. love the salty and sweet!
Judy Yehudit Yazersky
December 12, 2013 at 10:20 AMlooks amazing. I have a weakness for reese….
Susan L. McFarland
December 12, 2013 at 10:44 AMOMGOSH! Peanut Butter cups were my favorite candy growing up. Now I can eat the “real” thing!! I’m so excited!!
Christa Held
December 12, 2013 at 3:53 PMMade these at lunch today. So easy peasy! Bonus–I had extra chocolate so I poured it into my jellybean mold from my jello days. Made perfect little chocolate ‘shots’. Thanks, Mommypotamus, for this amazing recipe!!
Steve Greenway
December 12, 2013 at 8:34 PMHey Ariane Williams, make some, I volunteer to be your test dummy
Ariane Williams
December 12, 2013 at 8:36 PMSpencer would be in heaven. Maybe I will. You can come test them. You’ll be required to come over tho Steve
Steve Greenway
December 12, 2013 at 8:39 PMWell I wasn’t asking for delivery LOL. Ya’ll are close now !
Colleen Murphy Stewart
December 12, 2013 at 10:21 PMThese are amazing!! I made them a lot during the summer. Thanks for the recipe!
Jasmine Ward
June 24, 2014 at 11:19 AMJust made these for my 2 1/2 y.o niece, but I made them in dog shapes with a silicone mold. She loves them!! 🙂
Breese
December 14, 2014 at 6:54 PMThese are so good and I have so many people asking me for the recipe!!! One friend who is on a journey of losing weight and has lost about 100 pounds the old fashioned way asked about calories in each one? Any idea? I made them and then cut each one into 4 quarters!!
Heather
December 14, 2014 at 8:44 PMI have no idea, so sorry!
Jared
December 31, 2014 at 6:23 PMIf you make 10 cups out of this recipe then there are about 227 calories per cup. Hope this helps 🙂
Tara
January 1, 2015 at 9:22 AMI was always a huge fan of Reese’s as well before going paleo, but i have to say… holy crap, these are good. So good, I don’t think I can trust myself to make them again anytime soon. Lol. These were a wonderful treat. I used Stevia as the sweetener and they were yummy. Thanks for sharing.
Heather
January 1, 2015 at 9:24 AMLol! So happy you liked them, Tara!
Tanz
April 2, 2015 at 12:14 AMThese look delicious! I’m currently on GAPS intro. If I omitted the chocolate layer would these be suitable for GAPS intro stage 4? Thanks:)
Dee
August 18, 2016 at 2:30 PMLove this recipe! I modified it and made bark with a layer of almond butter and chocolate. Very delish!
Pina
July 28, 2017 at 8:39 PMAdded a slice of banana on the bottom layer of almond butter. Talk about a winning combination! It cuts the heaviness of the dessert, allowing you to eat more.
Taylor
September 20, 2017 at 9:22 AMHave you ever used unsweetened baking chocolate and added some maple syrup or coconut sugar? I was just wondering how it would taste if I didn’t want any cane sugar. I may experiment this weekend!
Heather
September 20, 2017 at 11:07 AMHi Taylor! I haven’t tried it, but if you do please let us know how it turns out!
Amanda
January 4, 2018 at 8:43 PMThese are delicious! I used homemade sunflower seed butter in place of the almond butter, honey instead of maple syrup and they were such a hit – no one knew they were eating something good for them!