Storage: Store the finished cups in an airtight container in the freezer for up to 2 months. Enjoy straight from the freezer.

Peanut-Free and Nut-Free Options: For peanut-free cups, use almond butter instead of peanut butter. For nut-free cups, use sunflower seed butter or Wowbutter instead of peanut butter, or try my tahini cups.

Coconut Oil: The coconut oil cannot be substituted in this recipe as it’s what makes the chocolate harden. If you prefer, you can use melted chocolate chips or dark chocolate instead of making your own chocolate. For further details on using melted chocolate, refer to my chocolate caramel cups.

Nutritional Yeast: I know it sounds odd but it’s really what makes this recipe. It adds a salty, nutty flavour and certain texture that makes the cups taste like Reese’s. It’s easy to find in well-stocked grocery stores, health food stores and online. I highly recommend giving it a try! If it’s not something you’re familiar, check out my list of recipes for nutritional yeast you can try with any leftovers.