Paleo “Reese’s Cups” (Makes 24 cups/servings)
This dairy-, soy-, and gluten-free snack is proof that when there’s a will, there’s a way. If you’re in need of an indulgence or want to bring a conversation-starter to your next potluck, whip up these heavenly bites of chocolate and almond butter. Better yet, store a bunch in your freezer so that you can pop one to kick that next dessert temptation. And you thought Paleo was no fun!
1 bag Enjoy Life semi-sweet chocolate mega chunks
½ tbsp coconut ghee or coconut oil
1-2 tbsp or ¾ cup almond butter (crunchy or smooth)
Place a mini-muffin foil in each of 24 cups of a mini muffin baking pan. Place the pan somewhere near the stove-top so that it is convenient to transfer ingredients into the cups. Fill a small saucepan a little less than halfway with water and place on stove-top over high heat until it reaches a boil. Place a metal bowl on top of the sauce pan containing the boiling water and reduce the heat to medium. Add chocolate and coconut ghee to the metal bowl, stirring constantly while the ingredients melt together. Once melted and thoroughly mixed, carefully transfer 1 tsp chocolate to each mini muffin tin so that it fully covers the bottom. Making sure to continue mixing the chocolate often enough so that it doesn’t burn, transfer ½ tbsp almond butter to each mini muffin tin, on top of the chocolate layer. Lastly, add another tsp of the melted chocolate on top of the almond butter. Split up any remaining chocolate among the cups. Using a toothpick or your finger, gently swirl the tops of the cups so that the chocolate covers the almond butter entirely. Place the entire mini muffin pan into the freezer. The cups will be ready to eat after about 20 minutes or can be stored longer-term in the freezer.