Reese’s Cups were my favorite dessert snacks growing up.  And by favorite I mean I could eat an entire 12 pack or mini bag in one sitting.  My grandfather used to buy them ALL the time and would try to hide them from me, but I was like a hound dog and would find them every time.  Needless to say he was not happy when he couldn’t find them later, but luckily my grandmother would cover for me because I was perfect little angel!  Chocolate and peanut butter are just a delicious combination, but peanut butter isn’t Paleo and I was really craving some Reese’s Cups so I decided to make them with cacao and almond butter!  These would also be delicious with sunflower butter so I will probably be making those soon, too!

The secret to making them look like actual Reese’s Cups is by simply using cupcake liners!  WHO KNEW!  I’ve tried making these with maple syrup and raw honey.  Both taste very similar, but in my opinion you should make the chocolate with paleo approved maple syrup and make the almond butter filling with raw honey.

These are so easy to make and you’ll probably want to make sure you keep your fridge stocked with these as a little treat for after dinner…or with coffee…or just whenever you feel like having something delicious.

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Ingredients:

CHOCOLATE
3/4 cup coconut oil
3/4 cup cacao powder
3 tablespoons maple syrup or raw honey
1/2 teaspoon Himalayan pink sea salt (optional)

ALMOND BUTTER FILLING
1/2 cup almond butter
1-2 tablespoons maple syrup or raw honey

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Directions:

1. Line 12 muffin tins with cupcake parchment liners.
2. In a medium sauce pan over medium heat, combine the coconut oil, cacao powder, maple syrup, and salt and whisk until fully combined.  Remove from heat once it begins to boil and spoon 1- 1 1/2 tablespoons into each cupcake liner.
3. Place the muffin pan into the freezer for 10-15 minutes or refrigerator for 20 minutes or until hardened.
4. Make the almond butter filling while the chocolate is hardening.  Combine the almond butter and raw honey (or maple syrup) in a small bowl and and stir together.
5. Once the chocolate has hardened, remove from refrigerator or freezer and fill each muffin tin with the almond butter mixture.  Make sure you press down on the almond butter to make it flat.
6. Use the remainder of the chocolate to completely cover the tops and sides of the almond butter cups.
7. Place back into the freezer or refrigerator until fully hardened and then peel off the cupcake liners and ENJOY!