For any of you Reeses fanatics (like myself!) you have to try these melty buttercup treats. My version is unprocessed, free of refined sugars, preservatives, and is totally guilt-free. Seriously. If you don't have a double-boiler, melt the chocolate in a glass dish or nonstick pan that will sit safely over a pot with simmering water, like this.
Yield: 12-14 mini cups Allergens: nuts
mini muffin liners
7oz dark chocolate. I like Endangered Species brand
1 Tbs coconut oil
3 Tbs coconut butter or coconut manna
1/2 tsp vanilla extract
3 Tbs honey, divided
2 Tbs raw almond butter
2 Tbs raw cashew butter
a few pinches of sea salt (optional)
- Place 12 mini muffin liners on a sheet tray or in a mini muffin tin. Set aside.
- Using a double boiler, melt chocolate, coconut oil, coconut butter, vanilla and 2 Tbs honey. Whisk until mixture is smooth and shiny. As soon as ingredients are melted, use a spoon to pour the chocolate-y goodness into mini muffin liners, making sure to only fill liners 1/3 full. Place tray in fridge for 10 minutes to set chocolate.
- While cups are chilling in fridge, make the filling. In a small bowl, combine almond butter, cashew butter, remaining 2 Tbs honey, and pinch of salt. Set aside.
- Once chocolates are hard, scoop about 1 tsp nut butter filling into each cup. After cups receive a generous dollop of filling, cover each cup with remaining chocolate so that the filling is not longer exposed. Sprinkle a few pinches of sea salt over cups. Let buttercups harden in fridge. Store buttercups in the fridge.