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These almond butter copycat Reese’s cups are the perfect Halloween treat! They’re pumpkin-shaped, pumpkin spice-flavored, and peanut—and dairy-free.

Reese’s are one of the most popular Halloween candies for good reason! I used to love getting the seasonal Reese’s that were shaped like eggs, pumpkins, or Christmas trees. It’s tons of peanut butter, a chocolate coating, and the seasonal shape adds an extra layer of fun.

This year, I made it my mission to add more copycat candy recipes to the blog for Halloween, and of course, Reese’s had to be included. This version is peanut-free, dairy-free, and made with a little extra hint of seasonal flavors and vibes.

Why you’ll love these copycat Almond Butter Reese’s

  • Reese’s made allergen friendly! Reese’s are one of the most popular Halloween candy’s but filled with allergens, this version is peanut-free, dairy-free, and gluten-free.
  • The perfect Halloween treat! These are in the pumpkin shape and taste like a Reese’s, what could be more perfect for Halloween?!

The Ingredients

  • Almond Butter. I prefer Barney butter because it’s the closest consistency to peanut butter that I’ve found in almond butter.
  • Dairy-Free Chocolate. These are my favorite dairy-free chocolate chips to use.
  • Maple Syrup. For a natural sweetener for the treats.
  • Pumpkin Pie Spice. 
  • Coconut Flour and Coconut Oil. 

The tools

How to make Homemade Almond Butter Pumpkin Spice Reese’s

  • Step One. Combine the almond butter, maple syrup, pumpkin pie spice, coconut flour and salt until a dough forms.
  • Step Two. Melt the chocolate and coconut oil together.
  • Step Three. Spoon melted chocolate into each mold and freeze.
  • Step Four. Remove from the freezer and fill each chocolate mold with almond butter filling and top off with melted chocolate.
  • Step Five. Allow to set in the fridge before enjoying.

Tips & Tricks

  • How to make these without a mold. Though the mold will help these look a lot more uniform and cute, you can technically make it without a mold. Mold the almond butter filling into your desired shape and let them set in the fridge before coating them in chocolate. Set in the fridge again before enjoying!
  • Add salt to taste. Depending on how salty your nut butter is, you’ll need more or less salt. Give you nut butter a test before making the recipe to get a feel for how much or how little you’ll need.

Can you make these nut-free?

You can try this recipe with a seed butter instead, but keep in mind that they tend to be a lot more runny, so you’ll need more coconut flour to absorb the extra liquid.

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Homemade Almond Butter Pumpkin Spice Reese’s

  • Author: Michelle
  • Total Time: 20 minutes
  • Yield: 12 candies 1x
  • Diet: Gluten Free
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Description

These almond butter copycat Reese’s cups are the perfect Halloween treat! They’re pumpkin-shaped, pumpkin spice-flavored, and peanut—and dairy-free.

Ingredients

Scale

Instructions

  1. Add the almond butter, maple syrup, pumpkin pie spice and salt to a bowl. Pour over the coconut flour and stir to combine. If your almond butter mixture is still runny, add an extra tablespoon of coconut flour until your mixture is moldable like playdough. Set aside in the fridge.
  2. Add the chocolate and coconut oil to a heat-safe glass bowl. Using a method of your choice (I prefer a double boiler method), melt the chocolate and coconut oil together until they are fully liquid.
  3. Add the mold (like this) to a baking sheet for stability. Using a spoon, spoon a large spoonful of melted chocolate into each mold, being mindful to coat the edges up. You should still have some chocolate leftover. The amount of final chocolates you will have will vary depending on the size of your mold, but I made 12. Transfer to the freezer for about 20 minutes or until fully set.
  4. Remove the mold and almond butter filling mixture from the freezer. Press some of the almond butter mixture into each chocolate mold, filling almost to the top, and pressing down with your fingers. Use the remainder of the melted chocolate to top off the almond butter, smoothing the top with a spoon to fully coat that almond butter.
  5. Return to the fridge to allow to set for about half an hour before popping out of the mold to enjoy! Store in the fridge for a few days, or freeze for 1-2 months.

Notes

Depending on how thick or thin your nut butter is, you’ll need more or less coconut flour. If your nut butter is runny, you may need 1-2 extra tablespoons. You’re looking to get to the point where your mixture is moldable, like playdough!

All nutritional facts are estimated and will vary.

  • Prep Time: 20
  • Category: Dessert
  • Method: Stove Top
  • Cuisine: American

Nutrition

  • Serving Size: 1 candy
  • Calories: 167
  • Fat: 11.7g
  • Carbohydrates: 14.4g
  • Fiber: 2.7g
  • Protein: 3.6g