Yep, you read that right. Easy to make, guilt-free Reese’s. Sweets are my kryptonite, so I’m always trying to find new ways to make desserts healthier. Grant and I made these one night, brought them back to his family and they approved!
• 1 C dark chocolate
• 1/4 C + 2 TBSP coconut oil (keep these separate)
• 1 tsp vanilla
• 1/2 C peanut butter
• 1/4 C honey
1.) Melt chocolate & 1/4 C coconut oil in microwave. Stir every 20-30 seconds until melted.
2.) Stir 1 tsp vanilla into melted chocolate mix
3.) Lightly spray or brush muffin pans with coconut oil OR use cupcake liners for easier removal
4.) Use HALF of the melted chocolate mixture and spread evenly into muffin pans (about 1/3 of the way full)
5.) Place pans in freezer
6.) Melt 1/2 C PB, 1/4 C honey, & 2 TBSP coconut oil in microwave. Stir every 20-30 seconds until melted.
7.) Remove pans from freezer once the chocolate is firm and evenly disperse peanut butter mixture on top
8.) Place pans in freezer
9.) Once peanut butter is firm, fill the muffin pan up with the remaining half of the chocolate mixture
10.) Place in freezer until settled
To remove them from the pans if you did not use cupcake liners — let them sit at room temperature for a few minutes, tap the pans on the counter and/or gently twist the pans so they pop out. Store them in a air-tight container at room temperature or in the fridge (we stored them in the fridge).