Peanut butter and chocolate. Favorite friends.
If you read the back of a Reese’s cup package, you’ll see ingredients you mostly recognize. Until you get to the random preservative that is an acronym for butane. Butane is typically used in blending gasolines. Or, in this case, in Reese’s cups. That sounds logical, right? So let’s try out these little babies and skip the scary additives. Let’s even skip dairy.
For this recipe, I used mini-cupcake liners. The traditional-sized liners would work perfectly, too. It would only change the final amount yielded.
My advice: go thin on the chocolate on the bottom, and generous on the peanut butter. Every bite counts. You’ll see. And since these are real, and there’s no emulsifier like that no good soy lechitin, you’ll need to refrigerate these. Your great-grandmother knows about that – food spoiling, and all.
Think about this – if your food doesn’t spoil, it’s not real. And if it’s not real, it probably shouldn’t go in your mouth.
But these should go in your mouth. Several of them. Enjoy!
- ½ cup coconut oil
- ½ cup high quality cocoa powder
- ¼ cup creamy almond butter
- ¼ cup honey
- ½ teaspoon vanilla
- ⅓ cup natural creamy peanut butter (or your choice of nut/seed butter)
- in a food processor, or blender, blend all of the ingredients listed except the peanut butter.
- line a mini-muffin tin with cupcake liners
- fill each liner ¼ of the way with chocolate filling
- heat ⅓ cup peanut butter so that it becomes creamy
- (do not over heat peanut butter or it will burn)
- add approx ½-1tsp peanut butter to each partially filled liner
- after all have peanut butter, then cover with chocolate until no peanut butter shows
- place muffin tin in freezer for 15-20 minutes
- once chocolate hardens, peel cupcake liners and enjoy!
- keep remaining cups in a covered container in refrigerator