Eat real food, not chemicals.

Paleo Reese’s-Like Chocolate Cups

Posted on Feb 8, 2015 | 1 comment

Paleo Reese’s-Like Chocolate Cups

Paleo Reese’s-Like Chocolate Cups


For those of you who like to splurge occasionally with special paleo chocolate treats, I have whipped up these superb, Paleo Reese’s-Like Chocolate Cups. They are guaranteed to satisfy anyone’s sweet-tooth, paleo eater or otherwise.


I often try to include cashew flour or cashew butter in my recipes due to the feedback from many readers who have allergies to nuts and coconut. (Cashews are actually a seed, not a nut.) I happen to love the taste of cashews and have found many ways to use cashew butter in paleo baking and desserts.


These Paleo Reese’s-Like Chocolate Cups evolved from my own habit of mixing similar ingredients in a bowl, and microwaving them until melted, whenever I had a hankering for a little chocolate treat.


In my past life of eating processed foods, Reese’s Cups were one of my favorite chocolates. Now a days, I would rather avoid the chemicals, preservatives and emulsifiers found in real Reese’s: (PGPR – poly-glycerol polyricinoleate, TBHQ – tertiary butylhydroquinone, soy lecithin).


By making our own Paleo Reese’s-Like Chocolate Cups, we can enjoy an unprocessed chocolate treat that we can feel good about sharing with our friends and family.


I originally planned to layer the cashew butter mix in the middle of the chocolate shells, but found out that I actually preferred the taste of the cashew butter, and the other ingredients, being uniformly dispersed in the chocolate.


To shape the Paleo Reese’s-Like Chocolate Cups, I used a candy funnel to pour the chocolate more easily into mini-muffin tins. Here is a picture of my hubby demonstrating how I did this. After you have the chocolate in the tins. Hold the tin in your hands, and jiggle it back and forth with a few shakes, to level out the chocolate in every cup at once.



The Paleo Reese’s-Like Chocolate Cups can be made in a hurry, if need be, since they involve no baking, and firm up in a freezer in less than an hour’s time.


I included the ground golden flax-seed meal because it gives the cups a more interesting mouth-feel than if they contained chocolate alone. Also, between the dark chocolate, the cashew butter and the flax seeds, these little cups deliver a healthy dose of protein, fiber, antioxidants, and omega-3 oil.



The foil wrappers are regular cupcake muffin liners that I cut the tops off of, after the chocolate had firmed up. You can use any cupcake liner you would like, they don’t have to be foil. For the smaller chocolate cups, I poured the mix directly into an ungreased mini-muffin tin, without any liners. They pop out easily when the chocolate is firm, with just a little nudge to their sides from a knife blade.


Paleo Reese’s-Like Chocolate Cups



  • Prep Time:  20 minutes
  • Cook time:  none
  • Servings:  18 large cups or 48 mini-cups


  • 1/4 cup walnut oil, almond oil, butter or ghee
  • 1 cup cashew butter (not the whole jar! I used Trader Joe’s creamy salted)
  • 1(10 oz.) bag semi-sweet chocolate chips
  • 1/3 cup organic maple syrup, or birch xylitol
  • 3 TBS. ground golden flax-seed meal (make sure it is golden, not regular)
  • 1-2 TBS. hot water, as needed to keep consistency thin

 (Payton’s Paleo 30 Day Challenge friendly if made with xylitol)

1) In a heavy sauce pan, over lowest heat, stir the oil of choice and cashew butter together until melted.

2) Add the chocolate, maple syrup, and water, stirring continuously over lowest heat. Don’t use too high of a heat setting, or the chocolate will “seize” up and turn into a hard clump. (If this does happen, you can save your batch by adding a tablespoon at a time, of hot water to the hard chocolate, stirring until it melts again.)

2. When the chocolate is melted, remove from heat and stir in the ground golden flax-seed meal.

3. Immediately pour the mixture into muffin tins. If you want to make jumbo cups, use a regular sized muffin tin, lined with cupcake papers, and fill each cup half-way full.

4. If you would like some mini-Reese’s size, use mini-muffin tins, filling each cup to desired size, using no cupcake liners.

5. Place in refrigerator (or freezer, if you are in a hurry), until the cups are firm.


I made these Paleo Reese’s-Like Chocolate Cups for Valentines Day treats and put the mini-sized ones inside little jam jars, tied with ribbon, as gifts for my family.



One Comment

Join the conversation and post a comment.

  1. Megan

    These are my second go to treats! My daughters preschool have two batches frozen for each time there is a “treat” in the class, my daughter Maggie gets one of these! And she never says she is tired of them!!

    My son also requested that this be his birthday treat for his class this year!

    This is a fabulous way to get off the Reese’s and never look back!!

Leave a Comment

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.