Reece’s Peanut Butter Cups - VERY GOOD

By Shirl

I also made some without the chocolate on the bottom and they were just as good and actually a little easier to eat. Those were my favorites. I’m warning you though, these things are crazy good!!

Ingredients

• 1 1/2 cups dark chocolate chips (10 oz) (WF’s 70% cacao)
• 1 cup of Almond Butter (TJ’s creamy with sea salt)
• 1/2 cup of coconut oil (melted)
• 1/3 cup of dark raw honey
• 1/2 tsp of celtic salt
• 1/2 tsp of vanilla

Preparation

Step 1

Start putting your cupcake liners in a cupcake pan. Next, melt the chocolate chips in pan on low with about 1 tbsp coconut oil. Then take a tbsp sized dollop of melted chocolate and put it in the bottom of the silicone liners. Use the spoon to coat the bottom and sides of the liners by spreading the chocolate around the cups. Be sure to go about halfway up the sides of the silicone liners. Then place the pan in the freezer to harden while you prepare your nut butter filling.

In a medium bowl, mix together the almond butter, honey, coconut oil, salt and vanilla and mix well. Once the chocolate cups are hard, then add about 2 tsp of nut butter mixture in each cup. Then place back in the freezer for about 20-30 minutes or until frozen.

Then reheat your chocolate in the pan, if needed, and cover each cup evenly. Put back in the freezer for about 15 more minutes, if you can wait that long, and then enjoy! Store in the fridge or freezer the remaining cups…if there are any!