I don’t know about you, but I love these little chocolate and peanut butter cups. The first time I tried it was 8 years ago, during a trip in New York. I had never had it before and the very first bite was like sparkles in my mouth, instant happiness, almost felt like an orgasm! Long story short, I loved it. I went home with a suitcase filled with cups which we used to not being able to find in France… The years past, I hate a lot less sugar, looking after what I was eating. Of course I don’t get a chance to go to New York that often, but London isn’t that fare, and we could find them in London. So every time I went, I use to snack on these lovely cups. But the more and more I had some the less and less I enjoyed due to the amount of sugar inside. Even now, I don’t think I could finish it all, I get sick pretty quickly. So decided to make my own version, super easy, using only 3 ingredients, super tasty and healthy because they are made with only good ingredients.

I have to say it again but chocolate and peanut butter are tasty and healthy. Use only the best quality product : 71% cacao chocolate and, idealy, homemade peanut butter, or sub with a version using only peanuts. But, as always, don’t go all the way with an overdose ! However, don’t think you are ruinning your effort by havin one cup, enjoy, that’s all et bon appétit !

Vegan reese peanut butter cup – free of refined sugar

Temps de préparation : 50 minutes

Total Time: 50 minutes

Serving Size: 6 cups


  • 60 g date paste
  • 130 g 71% dark chocolate
  • 100 g peanut butter


  1. Dice the date paste, place in a bowl and cover with water. Let it seat for 20 minutes.
  2. Melt 60 g chocolate in a warm-bath.
  3. Divide the chocolat in 6 little muffin tins. Turn the tins for about 5 minutes so that the chocolate can go everywhere. The chocolate will cool down. Place in the fridge for 10 minutes.
  4. Remove the water from the bowl, without leaching, simply by turning the bowl upside down, there as to be some water left.
  5. Add the peanut butter. If it's not liquid, heat it up a little. Whisk it all energetically so it's all combined.
  6. Grab the tins and pore inside each one of them 1 big spoon, tamping a little. Place back in the fridge.
  7. Melt the remaining chocolat in a warm-bath and pore over the cups.
  8. Tamp again so it's all uniformed and place back in the fridge for at least 30 minutes before taking out of the tins.


If you want some crunchy, add some raw peanuts inside the peanut butter dough.


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