Almond Butter Homemade Reese’s Cups (Peanut-Free)

Step 1

Warm the nut butter, butter, and coconut sugar just enough to combine all ingredients well. Turn off heat and stir in the coconut flour until mixture is smooth. Place in a bowl and set in freezer until firm and scoopable — but not frozen. About 20 minutes.

Step 2

Meanwhile, make the chocolate. Melt cacao butter in small saucepan, then turn off heat. Add remaining ingredients into the same pot and stir with a soft spatula until smooth and all ingredients are combined well. 

Step 3

Make the Reese’s cups. Line mini muffin dish with unbleached parchment mini muffin liners or candy cups (which are a little smaller), then drizzle chocolate on the bottom of each cup. Set in the freezer for 5-10 minutes until firm. Remove chocolate from freezer and scoop a small amount of the filling and roll into little balls, then place on top of the firm chocolate. Flatten slightly. It may be a little sticky, so just use a towel to clean your hands as you go. Finish by covering each ball of filling fully with more melted chocolate. Place in the freezer for 20 until firm.

Storage Tip

These are shelf-stable, but may store best in the fridge so they don’t melt.