A Sweet Allergy-Friendly Treat You’ll Love

If you’re craving a rich, peanut-butter-cup style treat without any dairy, soy, gluten or nuts, this recipe has you covered. These cups are creamy, chocolatey, and satisfyingly sweet. Best of all? They use sunflower butter instead of nuts — which makes them perfect for those with nut allergies or anyone avoiding nuts.

You’ll melt chocolate with oil, coat molds, layer in a sunflower butter filling mixed with maple syrup, and finish with more chocolate. The result is a homemade version of Reese’s cups that’s clean, allergen-friendly, and totally indulgent. They stay solid in the freezer, firm yet creamy in the fridge.

A Bit of History Behind the Peanut Butter Cup Idea

The inspiration for this recipe is, of course, the classic Reese’s Peanut Butter Cup. While you’re making an entirely different version, it’s fun to know where the idea came from. The original Reese’s cups were invented by H.B. Reese in the late 1920s. He was a former Hershey employee who started his own candy business. (Hershey Archives)

Over time, Reese’s gained popularity and eventually became part of Hershey. (Hershey Archives)

While we’re not replicating Reese’s exactly (ours is made with sunflower butter instead of peanut butter, no dairy or soy!), it’s fun to see how a simple idea — creamy filling inside chocolate — became an iconic candy. Using allergy-friendly ingredients is our twist on that tradition.

Ingredients & Possible Substitutions

Here’s what you’ll need:

Chocolate chunks (dairy-free / soy-free / gluten-free)
Oil (you use canola oil in your version)
Sunflower butter
Maple syrup

Possible substitutions / variations

You could try a different neutral oil instead of canola oil (mild coconut oil, avocado oil, or a refined oil that won’t change flavor).
Use another liquid sweetener instead of maple syrup — maybe brown-rice syrup, agave, or coconut nectar (depending on taste & consistency).
Swap the brand of allergy-friendly chocolate you use (just make sure it meets your dietary restrictions).
If you want to reduce oil, you could experiment with less oil, though you might need to adjust melting time or texture.
For the filling: you could flavor the sunflower butter with a pinch of salt, vanilla extract, or even a dash of cinnamon or cocoa powder to vary the flavor.

Step-by-Step Instructions

Melt the chocolate

Put your dairy/soy-free chocolate chunks into a small bowl.

Add oil (your recipe uses 2 TB + 1 tsp of canola oil).

Microwave in 30-second intervals, stirring between each, until you have a smooth thick liquid.

Coat the molds

Scoop about 1 teaspoon of that melted chocolate into each mold.

Use it to coat the bottom and the sides of your Reese-style molds.

Place the molds in the freezer for about 10 minutes. This helps the chocolate set up firmly before you add the filling.

Prepare the filling

While the molds chill, mix the sunflower butter together with maple syrup.

Stir until it thickens and firms up slightly — you want it to be pipeable, but hold its shape.

Add the filling swirls

Transfer the sunflower butter mixture into a piping bag (or a plastic bag with one small cut in a corner).

Remove the half-ready chocolate shells from the freezer.

Squeeze out swirls of the sunflower butter paste onto each chocolate base. Each swirl should weigh about 0.12 oz (or roughly measure to your molds).

Flatten the swirls gently so they sit nicely inside the chocolate shell.

Seal with more chocolate

Pour or spoon the remaining melted chocolate liquid over the tops of each filled cup. You’re sealing in the filling under more chocolate.

Return the molds to the freezer for another 10–15 minutes, or until everything is completely solid.

Store & serve

Remove the cups from the molds.

Store them in an airtight container in the fridge — they stay firm but creamy when chilled.

Enjoy cold, or let them sit a minute at room temperature for a softer bite.

FAQ

Q: How long do these keep?
A: Stored in a fridge, they should last at least a week, maybe more. (Just keep them sealed and don’t let them absorb fridge odors.)

Q: Can I use less oil or omit the oil?
A: Possibly, but you need enough oil to help the chocolate melt smoothly and coat the molds nicely. If you reduce oil, the chocolate may seize or not coat as well. You could experiment, but expect texture changes.

Q: What if my sunflower butter is very runny or very firm?
A: If it’s runny, you might need to chill slightly before piping or adjust the maple syrup ratio so that the swirl holds its shape. If it’s too firm, warm it gently or add a tiny bit more syrup or oil to loosen it for piping.

Q: Can I flavor the filling?
A: Yes. Try adding vanilla extract, a pinch of sea salt, or even sprinkling in cocoa powder to customize the taste.

Q: What about freezing vs chilling?
A: The freezer steps help the chocolate set quickly and prevent leaking or blending of layers. But once they are solid, storing in the fridge keeps them firm and prevents condensation when you eat them.

Q: Can this recipe be doubled or scaled up?
A: Absolutely. Just multiply ingredients, and use larger molds. Just watch your filling swirl amounts and chilling times — larger volume may need slightly longer setting times.