We all know how tempting it may be to toss Reese’s cups into the shopping cart, especially if you shop at Trader Joe’s where they have all the sweets and goodies with shiny gold wrappers waiting for you in the checkout line. We love all things peanut butter. So, we admit we’ve fallen pray to this on more than one occasion, especially if we go shopping when hungry. However, we try to get ahead of ourselves and leave little room for temptation. But hey, nothing wrong with a treating yourself every now and then, thats balance right?
I set out to find a healthy alternative to our Trader Joes Reese’s snacking and after dinner dessert cravings. We usually always have a dark chocolate bar handy in the fridge, but sometimes we crave something with a little more oomph. As you may have read, we make homemade nut butters and always have some on hand, so when trying to create a dessert option I knew it had to incorporate it somehow.
It’s also a perfect way to have a little after dinner snack without over indulging on the calories and binging on dessert. It’s just sweet enough to do the trick, but not too sweet where it leaves you craving more. And for all you Keto folk, this is a very Keto friendly option if you want a sweet fix without putting you over your carb limit for the day.
These little “cups” are so delicious and addictive that the batch is usually gone with 3-4 days. We keep them in the freezer so that the coconut oil doesn’t start to melt and cause a chocolatey mess. We also keep them in an air tight glass container when we store them, stay tuned for our blog post on why we switched from plastic to glass Tupperware!
I’ve tried two different ways of making these “Reese’s cups” but I tend to always go with the first option as its the fastest and leaves less of a clean up!
What you will need:
- Mini cupcake tray or mini silicone mold.
- bowl with a spout, or 2 separate if you want to layer
- mini whisk
- microwave or stovetop
- 1/2 cup Almond butter, or nut butter of choice
- 1/2 cup Coconut oil
- 4 tbsp Raw Cacao powder or 85% Cacao Dark Chocolate Bar
- Place the coconut oil and almond butter into a microwave safe bowl
- Microwave for about 45 seconds or so.
- Stir until combined and then stir in the cacao powder and sweetener, optional
- Once combined, pour into the cupcake tray or molds, filling all the way to the top.
- Place in the freezer until firm.
- Enjoy 🙂
If you would like to layer your almond butter and chocolate to look more like a Reese’s cup:
- Mix half the almond butter and half the coconut oil into a bowl and microwave.
- Next, you would add coconut oil and the cacao or chocolate bar and microwave until melted.
- Pour the chocolate into the molds, filling about 1/3 of the way and freeze until almost firm
- Next, pour the almond butter mixture on top of the chocolate layer about another 1/3 and freeze until almost firm
- Lastly, pour the remaining chocolate layer and freeze until completely firm.
- Enjoy 🙂
~ You can add sweetener, but i think it adds too much of a diet-y aftertaste and ruins the flavor. If you really want more of a sweetness, you can use a dark chocolate bar instead and melt that down.
Do you have a go-to after dinner treat? Have you tried this recipe? We want to know, comment below :)!