I had my first Reece’s Peanut Butter Cup when travelling around America in 2012. It was love at first taste! This healthy version tastes just as yummy as the original, but they are actually good for you! Plus, like anything I make in the kitchen, they are very simple and quick! Due to the high fat content, they are a bit of a calorie bomb, so consume them slowly and mindfully (and try to stop after one or two!)

This recipe has been adapted from

Serves 12


Peanut Butter filling:
3/4 cup / 200g natural peanut butter (it doesn’t matter whether you use chunky or smooth)
Pinch Himalayan salt
1/4 cup liquid coconut oil
2 tbs raw honey

Chocolate layer:
2 tbs liquid coconut oil
2 tbs / 28g organic grass-fed butter, melted
1 tbs cacao powder
2 tbs raw honey


  1. In a medium jug, combine the peanut butter filling ingredients. Stir well so the honey is well-combined and doesn’t sink to the bottom.
  2. Pour the mixture evenly between 12 silicon medium muffin moulds.
  3. Place on a flat space in the freezer for at least 20 minutes.
  4. Meanwhile make the chocolate layer by mixing together all ingredients thoroughly in a small bowl.
  5. Spoon chocolate layer evenly over the peanut butter mixture.
  6. Place back in the freezer for at least 20 minutes. When ready to eat, simply pop out of the moulds. Store any not eaten immediately in the freezer.
Nutritional info per serve:
Calories Carbohydrates Fat Protein  
200 7.7g 17.1g 5.2g