These are one of our favorite healthier sweets to keep on hand, because we all know by now JJ & I have major sweet tooth’s! The nice thing is that they are easy to make which is a plus for us, and we keep them in the freezer for a quick grab. You also don’t need to make them in the little papers we’ve done them both ways, but have found it’s just a little easier to get them out and it’s cleaner with the papers.
Recipe:
The chocolate:
1 cup coconut oil
1 cup cacao powder
3 Tbs maple
Salt to taste
The peanut butter filling;
2 tsp coconut flower
2 tsp maple syrup
1/2 cup peanut butter
Directions:
1. Combine all the ingredients for the chocolate mixture (melt and then chill the coconut oil before hand). Stir until smooth and Set aside.
2. Combine all ingredients for the peanut butter mixture, stir until well mixed and set aside as well.
3. Place 24 mini cupcake liners in a mini cupcake pan, and pour half of the chocolate mixture between the 24 liners. Use a spoon to push it up the sides a little bit, then refrigerate for a few minutes to harden some.
4. Next take about a tspn per Reese’s cup of the peanut butter mixture and form it into a flat little disc and place them on each chocolate cup. Then pour the rest of the chocolate mixture over all of the cups, and place in the fridge for 15-20 minutes or until hardened. (If putting flaky sea salt garnish on top, pull them out after a few minutes before they are all the way solid and sprinkle sea salt over the tops of them, then put them back in until hardened.
5. Take them out and put them in a zip lock or freezer safe container and store them in the fridge or freezer for a quick healthier sweet treat!
Notes:
You can use sea salt flakes for an optional garnish
This recipe makes 24 mini Reese’s
bitesbyaly.com 