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Vegan Reese's

One of the most iconic and delicious candies but VEGAN!

Reese's were one of my favorite candies growing up. I remember every Halloween, after I went trick or treating, I would dump all my candy out and gather up those little orange squares and make sure I didn't trade them for anything, they were the gold standard!

Unfortunately Reese's are another one of those things that unnecessarily have dairy in them, but luckily, they are fairly easy to make at home and are even better if you ask me!

This is less a recipe and more of a technique blog post though. Really all you need is equal parts semi-sweet chocolate (make sure it's vegan) and peanut butter. I got a tip from somebody that reduced fat peanut butter gives a better texture and I agree! I remember the Reese's peanut butter being kinda crumbly and the reduced fat achieves this much better.

Since peanut butters can vary with their fat content, I recommend adding in the powdered sugar in doses and mixing in until you get the texture you want. For me, that meant it needed to be firm enough that I could scoop up a tablespoon of it, then roll it into a ball and press it into a little patty.

If you end up using a muffin tin, you'll get taller and thicker cups. I found that using a muffin liner by itself made flatter cups, so do whichever sounds best to you!

To melt the chocolate, I prefer a double boiler method instead of a microwave. I found that I got mixed results with the microwave and sometimes the chocolate became clumpy and useless. The double boiler worked every time!

For the White Chocolate, I used the recipe by Nora Cooks, linked HERE.

The Frankenstein variety was maybe my favorite! For that I just added a little Matcha powder to the white chocolate to make the green chocolate, super good!

For the Frankenstein, you'll need to let the green chocolate set in the fridge before adding the chocolate layer as it's basically liquid and the chocolate will just seep into it. But it only takes about 15 minutes for it to set!

here's a HANDY DANDY video too!

If you are interested in recommendations for Kitchen Gear, Spices & Pantry Items, or what I use for my Photos and Videos, please click HERE!

This post contains affiliate links, at no additional cost to you! Anything I earn will be put back into making recipes and videos for y'all. Thanks buds!


Makes about 10 cups

  • 4 oz. peanut butter (reduced fat is best)

  • 4 oz. semi-sweet chocolate (make sure it's vegan)

  • 1/4 cup powdered sugar (more if needed)

  • 1/4 tsp salt


  1. Combine peanut butter, powdered sugar and salt. We want a dry peanut mixture that we can roll into balls, so if it's still too wet, add in more powdered sugar a tablespoon at a time until it's dry enough to do so.

  2. Use a tablespoon to scoop out some peanut butter, roll it into a ball, and then flatten it into a patty that's slightly smaller than the bottom of your muffin liner.

  3. Once all patties have been formed, add them to the fridge to firm up even more.

  4. Melt your chocolate with a double boiler, or get a saucepan and fill it with a couple inches of water. Next place a heat proof bowl on top of the saucepan, making sure the bottom of the bowl isn't touching the water.

  5. Add in the chocolate and then place on a stovetop over medium heat. Once the water begins to steam, whisk the chocolate until it melts. Once it's 90% melted, remove from the heat and continue whisking until it's totally melted.

  6. Drop in about a teaspoon or so of melted chocolate into a muffin liner. Place a peanut butter patty on top, and lightly press down to ensure there's chocolate surrounding it. Then cover the patty with more chocolate until it's totally covered. You can lightly tap the liner on the countertop to flatten out the chocolate.

  7. Once they are all done, add them to the fridge to firm up for about 20 minutes.

  8. ENJOY!

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