5 Ingredient Homemade Reese's Cups

Much to my father’s chagrin, the combination of chocolate and peanut butter (or nutbutter) is one of my favorite flavor combos. And even though I’m dairy free, 5 times out of 10 I can’t resist a mini Reese’s if it’s in front of me. Which is so bad! So I decided it was time to test out my own recipe.

As usual it became a “hope for the best” situation, which luckily turned out BOMB. I happened to have dark chocolate and some Barney Butter almond butter in my cabinet, so the mission was set. A roommate had run to the store the day before and gotten me some mini baking cups (thanks Sam) and I rummaged through our disastrous cabinet for my mini muffin tin.

I had about three quarters of a bag of Enjoy Life Food’s dark chocolate chips left from another cooking venture and also a bit of a slab of dark chocolate from my chocolatier dad. All together I guess it was roughly 10 ounces of dark chocolate. Using a double broiler (or just a heatproof bowl over boiling water) melt the chocolate until silky smooth. Add about two tablespoons of coconut oil. Fill your mini muffin cups with one and a half teaspoons of the chocolate. Freeze. Melt about three quarters of a cup of almond butter until just soft, add a tablespoon of coconut oil, and a tablespoon of coconut sugar ( or more if you want it sweeter). Once the first layer of chocolate is mostly frozen add almond butter mixture to the mini muffin cups, about a teaspoon. Freeze. Then top with more chocolate. Freeze until mostly set. Add a sprinkle of Himalayan pink salt to tops. Freeze until solid. Keep in fridge!

Stupid good. Accidentally added them to my meal preps and then remembered I’m not allowed to have nut butters at work! Whoops, had to switch them out for regular dark chocolate and now these are in my freezer as extra treats.

---

Homemade Reese’s Cups

Gluten Free/Dairy Free/Low FODMAP

(Makes approx. 14-15 minis)

Ingredients:

• 1 10 oz. bag of dark chocolate chips, or dark chocolate bars (I prefer 72% and up)

• 3 tbsp. coconut oil

• 1 tbsp. coconut sugar

• 3/4 c. almond butter

• Pink Himalayan Salt

Directions:

1. Line mini muffin tin with mini muffin papers.

2. Melt chocolate over double broiler until smooth.

3. Add 2 tablespoons coconut oil, stir until melted)

4. Add 1.5 teaspoons to muffin liners. Freeze.

5. Melt almond butter until just soft, add 1 tablespoon coconut oil, and coconut sugar. Stir.

6. Add 1.5 teaspoons (roughly) to each mini cup. Freeze.

7. Add another teaspoon or so of chocolate to top of mini cups.

8. Freeze until almost solid, top with Pink Himalayan Salt.

9. Freeze until solid. Keep in fridge or freezer!

10. Eat as a sweet treat or share with your hungry hungry friends. Enjoy!