easy no bake vegan peanut butter chocolate cups
easy no bake vegan peanut butter chocolate cups

Healthy-ish No Bake Reeses Peanut Butter Cups

Healthy-ish No Bake Reeses Peanut Butter Cups

0 from 0 votes
Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






  • For the Granola Bottom
  • 1 1/2 cup 1 1/2 Oat flour

  • 1 1/4 cup 1 1/4 Rolled oats

  • 1/3 cup 1/3 date paste

  • 1/3 cup 1/3 Coconut oil, melted

  • 1/4 teaspoon 1/4 Salt

  • 1/2 teaspoon 1/2 Vanilla

  • For the Peanut Butter Filling
  • 3/4 cup 3/4 all-natural peanut butter, chilled in the fridge (only ingredients should be peanuts and salt)

  • 1/4 cup 1/4 pure date paste

  • 1/4 teaspoon 1/4 sea salt

  • 1 tablespoon 1 coconut sugar

  • For the Chocolate Layer
  • 10 bag 10 bag of semi sweet dairy free chocolate chips

  • 2 tablespoons 2 virgin coconut oil

  • 1/4 teaspoon 1/4 sea salt

  • 1/4 teaspoon 1/4 vanilla extract


  • For the Granola Bottom
  • In a large mixing bowl, combine all the crust ingredients: oat flour, rolled oats, date paste, melted coconut oil, salt and vanilla.
  • Squeeze the batter with your hands to bring all the ingredients in contact and create a dough that sticks together. If too dry (may happen if you are using a coarse oat flour), add 1-2 tablespoons of water, add 1 at a time, until the dough is soft and stick together.
  • Press 1 3/4 cup of the dough into each separate muffin tin, using your fingers to press down and making a cup, with the sides reaching about halfway up the muffin tin.
  • Place the pan in the freezer while you make the peanut butter filling and chocolate topping.
  • For the peanut butter filling
  • Add 3/4 cup of chilled peanut butter (see note above) to a bowl *note – peanut butter should be thick not drippy)
  • Add date paste, sea salt, and coconut sugar and stir with a fork until well combined
  • Remove muffin tin from freezer and place 1 tablespoon of peanut butter mixture on top of each layer granola.
  • Place back in the freezer as you make the chocolate layer.
  • For the Chocolate Layer
  • Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted
  • Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low* Alternatively you can microwave in small increments and stir until melted, but be careful not to burn the chocolate.
  • Once chocolate is melted, add in 1/4 teaspoon sea salt and 1/4 teaspoon vanilla extract.
  • Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely
  • Freeze for 30 minutes, or until set
  • Store in freezer or fridge.

Did you make this recipe?

Tag @thekitchendancepartii on Instagram and hashtag it #thekitchendancepartii

Like this recipe?

Follow us @thekitchendancepartii on Pinterest

Did you make this recipe?

Follow us on Facebook

Sagen Jackson

Sagen knows first hand the harmful negative impacts bad habits can have on your health. For the past fifteen years, she has worked in the health industry developing programs for underserved women, partnering with doctors to create unique primary care services and serving with her local breastfeeding coalition and food bank. She loves helping women like you set health goals and crush them! Because she knows if she can overcome a drinking addiction and unhealthy eating habits so can you! It won’t always be easy but feeling and looking your best is always worth it! Download the HealthiHER app and get started on your journey to a HealthiHER you! You Glow Girl!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.