Halloween is approaching..... you know what that means! Lots of processed candies and artificial sweeteners and additives - do yourself a favor and make your favorite treats in a little healthier way. I promise they taste just as good (if not better!) Besides.... who can argue REESE'S?!
Prep Time: 10 minutes
Freeze Time: 20 minutes
Servings: 12 cups
INGREDIENTS
1 bag (12-15 oz) dark chocolate chips (I used Enjoy Life for a dairy-free version!)
3/4 cup raw almond butter (or peanut butter, if not strict Paleo)
3 tbsp raw unfiltered honey
1 tsp vanilla extract
3 tbsp coconut oil, divided
1 tbsp sea salt flakes (optional)
DIRECTIONS
Line a 12-cup muffin tin with cupcake liners. Set aside.
For the almond butter mixture - add the almond butter, 2 tbsp coconut oil, honey, and vanilla extract to a food processor or separate mixing bowl. Mix well, scraping the sides as needed. Set aside.
For the chocolate - in a microwave-safe bowl, melt chocolate chips and 1tbsp coconut oil in 30-second bursts, stirring between, until smooth.
Spoon about a teaspoonful of chocolate into the bottom of 12 paper-lined muffin cups or 24 mini muffin cups. Drop a tablespoon of the almond butter mixture in next. Cover evenly with the remaining melted chocolate. Sprinkle with sea salt (optional).
Refrigerate for 10-20 minutes to harden and enjoy! Store in freezer to keep them lasting!
Enjoy!!!
xoxo,
Kell