There is such a thing as Gluten and Dairy Free Peanut Butter Cups- but you have to make them with this easy recipe! Who doesn't love creamy peanut butter sandwiched between two layers of dairy free chocolate?!
Each bite is decadent.
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 DIY Reese Cups (Gluten and Dairy Free)
- Yes, they are that good. When has a 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!
But just because they're in my freezer doesn't mean we're eating them all day long.
- Place muffin liners in mini muffin tin.
- In a small bowl combine peanut butter and 1 tablespoon coconut oil. Soften in the microwave for 20 seconds. Then add in coconut flour, honey, and vanilla extract. Stir well to combine. Set aside.
- Add ¼ teaspoon coconut oil to small saucepan. Add 10 oz dairy free chocolate chips. Turn stove top on low and slowly melt. Stir often.
- Remove chocolate from heat when melted. Fill the muffin cup ⅓ of the way up with melted chocolate.
- Drop a spoonful of the peanut butter mixture on top of the chocolate.
- Lastly, cover with remaining melted chocolate. Tap muffin tray on counter top to even out peanut butter cups.
- Place in the refrigerator for a few hours, or the freezer for an hour to set. Then remove peanut butter liner. Store gluten and dairy free peanut butter cups in an airtight container.
- These taste best when eaten cold, even straight out of the freezer. Freeze up to 4 months.
Notes
To make traditional size peanut butter cups-- this recipe will make 7 peanut butter cups.
Place 7 muffin liners in a regular muffin tin. Cut the peanut butter recipe in half however prepare the same amount of melted chocolate and coconut oil as the recipe calls for.



Make these with some Snickers Cups and have real wonderful treats to share with friends!

recipe notes
- dairy free chocolate-- Enjoy Life Semi-Sweet Chocolate Chips, Nestle Toll House Simply Delicious Semi-Sweet Morsels both work well too.
- You can make these in two different sizes. I prefer making mine in the mini muffin pan. They work just as well in a regular muffin pan too. A recipe for a traditional size peanut butter cup is in the notes of the recipe card.
more gluten and dairy free recipes
- brownie cookie sandwiches-- these are absolutely heavenly. You'll want to pin this recipe now.
- grilled shish kabobs-- these are the perfect year round dinner meal. Full of fresh veggies and moist meat marinaded in the most flavorful combinations. Plan on this recipe soon.
lastly
For now you have some freezer stocking to do. Enjoy these drool worthy gluten and dairy free peanut butter cups!
Eat well and feel well,
Jill

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
- Place muffin liners in mini muffin tin.
- In a small bowl combine peanut butter and 1 tablespoon coconut oil. Soften in the microwave for 20 seconds. Then add in coconut flour, honey, and vanilla extract. Stir well to combine. Set aside.
- Add ¼ teaspoon coconut oil to small saucepan. Add 10 oz dairy free chocolate chips. Turn stove top on low and slowly melt. Stir often.
- Remove chocolate from heat when melted. Fill the muffin cup ⅓ of the way up with melted chocolate.
- Drop a spoonful of the peanut butter mixture on top of the chocolate.
- Lastly, cover with remaining melted chocolate. Tap muffin tray on counter top to even out peanut butter cups.
- Place in the refrigerator for a few hours, or the freezer for an hour to set. Then remove peanut butter liner. Store gluten and dairy free peanut butter cups in an airtight container.
- These taste best when eaten cold, even straight out of the freezer. Freeze up to 4 months.
Notes
Nutritional Disclaimer
These Nutritional Facts are ESTIMATED. Your actual nutritional info with this recipe may vary depending on the brands you choose. “Eating Gluten and Dairy Free” is not a registered dietician or nutritionist. The provided nutritional info above is based on a generic calculator, if you want more accurate info, use your nutritional calculator of choice where you can choose brands and get more info that way.
Cindy
Sunday 9th of June 2019
Extraordinary! Best recipe out there! Delish!! Any info on calories, fat, carbs?
Jill
Tuesday 9th of July 2019
Thank you so much. At this time I don't have that information available. I hope to soon.