Healthy Reece's Peanut Butter Cups
Prep Time
10 mins
Chilling time
2 hrs

(Gluten-free, dairy-free, vegan, no refined sugar)

Servings: 12
  • 250 g chocolate chips
  • 1 tbs 14g coconut oil
  • 1/2 cup 125g peanut butter
  • 1 1/2 tbs 12g flaxseed meal
  • 1 1/2 tbs 15g chia seeds
  1. Place patty pans in a 12-hole muffin tin.
  2. Melt the chocolate chips and coconut oil together in the microwave, about 1 minute.
  3. Drop by tablespoonful (approximately) into patty pans. Don't put too much in or the chocolate will overwhelm the peanut butter.
  4. Tap the muffin tin sharply on the bench to flatten out the chocolate. Place in freezer while making the peanut butter part.
  5. Mix the peanut butter, flaxseed meal and chia seeds together.
  6. Take the muffin tin out of the freezer and place by teaspoonful (or slightly more) into each patty pan. Try to get this as smooth as possible.
  7. With the remaining chocolate/coconut oil mixture, spoon over the top of each.
  8. Chill in the freezer for at least 2 hours.
Recipe Notes

You can also make your own dairy-free chocolate - check out my healthy dark chocolate recipe at

Adapted from