Gluten and Dairy Free Peanut Butter Cups

These Homemade Peanut Butter Cups taste just like the candy aisle version, except better, because you know exactly what's going into every bite. Creamy peanut butter is sandwiched between two layers of rich, melted chocolate, and the whole batch comes together in under 20 minutes.

This recipe happens to be both a dairy free peanut butter cups recipe and a gluten free peanut butter cups recipe, so nearly everyone at the table can enjoy them -- no compromise on flavor or texture required.

They're like an essential item in an emergency kit. In a world of band-aids and gauze for life's boo-boos, these homemade peanut butter cups can do their own healing and repairing.

Why You'll Love These Treats

• Has the peanut butter and chocolate combo been anything but amazing? These mini packed treats have three layers of goodness. The peanut butter oozes out of each bite. The cold chocolate melts in your mouth.
• Yes, they are that easy to make and store. They can be formed and in the freezer in less than 20 minutes. They can be stored for months in the freezer.
• These are gluten free and dairy free -- not all Reese's are GF and DF! But these are.

Ingredients Needed

Get full ingredient amounts and the complete recipe in the recipe card at the bottom of this post.

• Creamy peanut butter -- any regular creamy peanut butter works well here. We wouldn't recommend natural peanut butter since it can be too oily and runny for this recipe.
• Coconut oil -- helps thin the melted chocolate and gives the peanut butter filling a smoother texture.
• Coconut flour -- thickens the peanut butter filling so it holds together once it's chilled.
• Honey -- adds a touch of sweetness to balance the peanut butter.
• Dairy free chocolate chips -- Enjoy Life Semi-Sweet Chocolate Chips is our go to for these gluten and dairy free peanut butter cups.

How to Make Homemade Peanut Butter Cups

1. Place muffin liners in a mini muffin tin.
2. In a small bowl, combine peanut butter and 1 tablespoon coconut oil. Soften in the microwave for 20 seconds, then stir in the coconut flour, honey, and vanilla extract. Set aside.
3. Add the remaining coconut oil and the dairy free chocolate chips to a small saucepan. Turn the stove to low and melt slowly, stirring often so the chocolate doesn't scorch or turn grainy.

4. Remove the chocolate from the heat. Fill each muffin cup about ⅓ of the way up with melted chocolate.
5. Drop a spoonful of the peanut butter mixture on top of the chocolate.

6. Cover with the remaining melted chocolate. Tap the muffin tray on the counter to even everything out.
7. Place in the refrigerator for a few hours, or the freezer for about an hour, to set. Remove the liners before serving.

Storage

Storage: Store homemade peanut butter cups in an airtight container in the refrigerator for up to 1-2 weeks. They can also be frozen in an airtight, freezer-safe container for up to 4 months.

These taste best when eaten cold, even straight out of the freezer, so don't be afraid to store them there long term.

Recipe Tips

• Store these in the freezer -- they're a great make-ahead treat to keep stocked for whenever a craving hits.
• Melt the chocolate low and slow, stirring often. Overheating it can cause it to seize up and turn grainy instead of smooth.
• Prefer a mini muffin pan or a regular one -- both work, just adjust the liner count accordingly.

Recipe Variations

• Traditional Size: Use 7 liners in a regular muffin tin instead of a mini one. Cut the peanut butter mixture in half, but prepare the same amount of melted chocolate and coconut oil as the recipe calls for.
• Snickers-Style Cups: Turn these into Snickers-style cups for a fun twist to share with friends.
• Nut-Free Swap: Swap the peanut butter for sunflower seed butter to make these nut-free (just note that sunflower seed butter can occasionally turn baked goods green -- it's harmless, just a chemical reaction with the coconut flour).
• Add a Little Crunch: Sprinkle a pinch of flaky sea salt or crushed gluten free pretzels on top before the chocolate sets.

Frequently Asked Questions

Can I make these ahead of time?

Yes! These homemade peanut butter cups are actually a great make-ahead treat. Make the full batch and store it in the freezer, then pull out however many you need whenever a craving hits.

Do I have to use a mini muffin tin?

No. A regular-size muffin tin works too. Just use 7 liners instead, cut the peanut butter mixture in half, and use the same amount of melted chocolate and coconut oil the recipe calls for.

What else can I add to homemade peanut butter cups?

A pinch of flaky sea salt or crushed gluten free pretzels on top before the chocolate sets both add a nice bit of crunch and texture.

Can I use a different nut butter?

Yes, almond butter or cashew butter both work in place of peanut butter. For a nut-free version, sunflower seed butter is a good swap -- just know it can occasionally turn the filling slightly green, which is a harmless reaction and doesn't affect the taste.

Why did my chocolate turn grainy or seize up?

This usually happens when chocolate gets overheated. Melt it low and slow on the stovetop (or in short microwave bursts), stirring often, and remove it from the heat as soon as it's smooth.

How long do homemade peanut butter cups last?

Stored in an airtight container, they'll keep in the refrigerator for 1-2 weeks or in the freezer for up to 4 months. See the Storage section above for more detail.

What should I serve with these?

They're a fun addition to a holiday candy tray or dessert board alongside other bite-sized treats. We also love serving them straight from the freezer as an easy after-school or after-dinner treat.

Are dairy free peanut butter cups healthier than store-bought Reese's?

They're still a treat, but making them at home means you control exactly what goes in -- no dairy, and no ingredients you can't pronounce. Not all store-bought peanut butter cups are gluten free or dairy free, but this recipe always is.

More Peanut Butter Recipes You'll Love

• Buckeye Balls -- no-bake peanut butter balls dipped in chocolate, another classic candy-aisle favorite made gluten and dairy free.
• Homemade Reese's Peanut Butter Eggs -- the egg-shaped version of this same peanut butter and chocolate combo, perfect for spring.
• 5 Ingredient Snickers Cups -- another easy, no-bake candy recipe if you love this one.
• Chocolate Covered Peanut Butter Hearts -- a fun Valentine's twist on the peanut butter and chocolate pairing.

One Last Thing

Now you have some freezer stocking to do. Enjoy these drool worthy homemade peanut butter cups!

Eat well and feel well,

Victoria

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