Healthy-ish No Bake Reeses Peanut Butter Cups

easy no bake vegan peanut butter chocolate cups

Healthy-ish No Bake Reeses Peanut Butter Cups

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Recipe by Sagen Jackson Course: DessertCuisine: AmericanDifficulty: Easy


Prep time


Cooking time






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

  • 1 1/4 cup Rolled oats

  • 1/3 cup date paste

  • 1/3 cup Coconut oil, melted

  • 1/4 teaspoon Salt

  • 1/2 teaspoon Vanilla

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

  • 1/4 cup pure date paste

  • 1/4 teaspoon sea salt

  • 1 tablespoon coconut sugar

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

  • 2 tablespoons virgin coconut oil

  • 1/4 teaspoon sea salt

  • 1/4 teaspoon 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.

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