Paleo Vegan Homemade Reese's Cups

When I think of my favorite chocolate or candy bar, Reese’s always come to mind! Every year on Halloween, I’d set out trick or treating and try to score as many Reese’s as I could (in addition to Milky Way and Snickers, other longtime favorites). I have always loved the rich decadent chocolate coating and the smooth creamy peanut butter filling. I have made my own homemade Reese’s cups before using cashew and almond butter and they’re just too good to keep from sharing with you!

Author: Organically Addison

Meal Type: Eggs Free

Cuisine: American

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time:

Total Time: 20 minutes

Servings: 10 servings

Calories: 479 kcal per serving

Ingredients

1 ½ cups - creamy cashew butter
⅓ cup - coconut flour
¼ cup - maple syrup
2 cups - dark chocolate chips
3 tablespoons - coconut oil
sea salt

Instructions

First, line a muffin tray with liners.
Melt dark chocolate chips with coconut oil in a microwave safe dish in 30 second increments, stopping to stir between. Scoop about 1 TBL of chocolate into each muffin liner. Then, set muffin tray in freezer while making filling. Freeze until solid, about 15 minutes.
To make filling, combine cashew butter, coconut flour and maple syrup. Stir to combine; batter will be thick.
Once bottom layer is frozen solid, scoop 1 TBL of filling into each muffin liner. Top filling mixture with 1 TBL of melted chocolate. Garnish with sea salt if desired.
Freeze at least 20 minutes or until completely hardened.

Nutrition