Every year on Halloween, I’d always give my parents the Reese’s peanut butter cups. I didn’t understand why they were so crazy about them! Having suffered from a peanut butter allergy as a child, though not officially allergic anymore I avoid peanut butter whenever possible. I just don’t like the taste, and I swear my throat starts closing up whenever I eat it. Instead, I’m crazy about almond and cashew butter! Thank god, for other nut butters! Unfortunately, I’ve never been able to find almond butter chocolate cups. If I would find them at a local grocery store, you can believe it that I’d be buying tons of them! I have, however, seen the sunflower seed butter cups (those taste almost identical to peanut butter to me, so I avoid those as well).
Since I was unable to find them at the grocery store, I was ecstatic when I saw the recipe for a healthier version circulating my group of friends and fellow Shaklee peeps. It’s refined-sugar-free, dairy-free, gluten-free and grain-free! So without all of those things that bother many of our stomachs, here’s your green light for having some of that rich chocolate-y sweet goodness!
Reese’s Peanut Butter Cups Copycat Recipe
Makes approximately 12 mini Reese’s
(df, gf, grain-f, refined sugar-f)
Recipe by Stephanie Johnson
1/3 cup maple syrup or honey (I used a bit less)
1/3 cup coconut oil, melted
1/4 cup chocolate Shaklee life shake (or 1 scoop)
1/3 cup unsweetened cocoa powder (I love the Ghirardelli one)
Some nut butter (I used cashew butter)
Take first four ingredients and combine until smooth. Line a mini-muffin pan with muffin liners. Spoon out the chocolate mixture into the cups, just enough to fill the bottom (approx. 1 tbsp.). Place in freezer, and wait until frozen. (It took about 5-10 mins.) Then take the nut butter and place a dollop of that on top of the chocolate layer. Freeze again. When hard, add the last layer of chocolate. Freeze until solid. Take out of the freezer shortly before consuming, and enjoy! 🙂