What’s better than a Reese’s peanut butter cup? Probably a lot of things. A million dollars. The ability to shapeshift. A sense of purpose in life. So, probably a lot of things. But this recipe is also one of those things. So let’s try again.
What’s better than a Reese’s peanut butter cup? How about a treat that’s paleo, vegan lower in sugar and calories, free from refined sugars, and made with completely homemade ingredients and fair trade chocolate? Now, many people would say that DOESN’T sound better, but you don’t really need those people in your life.
I made these for my dad a few weeks ago and he was really pleased. Now any time I make treats that aren’t paleo, he’s a little disappointed. But sometimes there is an emotional emergency that requires slutty brownies (those delicious layers of chocolate chip cookie dough, Oreo cookies, and brownies. Totally drool worthy. )
Good for vegans. Good for… err… cavemen? Paleos? Definitely not good for dogs. I think he forgives me though. 
Ingredients:
- one batch of chocolate
- 3-4 tablespoons of almond butter
- Spread melted chocolate on the bottom and sides of reusable silicone baking cups (or paper ones).
- Let set in fridge or freezer until solid.
- Melt almond butter until pourable. Pour into chocolate cups- the amount is up to you. Don’t let the power go to your head.
- Let set until tops are solid- this will prevent the next chocolate layer from sinking in.
- Pour on remaining chocolate, spread to cover all of the almond butter.
- Let set in fridge or freezer until solid.
Make sure to keep these cold, especially in the summer. The coconut oil chocolate melts at really low temperatures. If you prefer a sweeter dessert, feel free to add stevia or maple syrup to the almond butter, or add a little extra maple syrup while making the chocolate. Happy baking!
Sweet Emma Rose 