Homemade Reese’s Cups

Ingredients

• 1 cup Peanut butter
• 0.5 cup Almond flour
• 3 tbsp Maple syrup
• 1 tsp Vanilla extract
• 250 g Dark chocolate (Use chocolate that is 70% cacao or higher; melted for the cups and topping.)
• 1 tbsp Coconut oil (Melt with the chocolate.)
• Fleur de sel (Flaky sea salt, for sprinkling while the chocolate is still wet.)

Steps

1. 1

   Line a cupcake pan with cupcake liners. Melt the dark chocolate with the coconut oil using a double boiler or short microwave intervals, stirring frequently until smooth and glossy.

2. 2

   Brush or spoon enough melted chocolate into the bottom and up the sides of each cupcake liner to form an even shell. Make sure the chocolate reaches the sides so the finished cups have a clean edge.

3. 3

   Freeze the chocolate-lined cups for about 10 minutes, until the shells are set and firm.

4. 4

   While the shells chill, combine the peanut butter, almond flour, maple syrup, and vanilla extract in a bowl. Mix until the filling holds together when pressed.

5. 5

   Spoon the peanut butter filling into the set chocolate cups, dividing it evenly and leaving enough room for a chocolate top layer.

6. 6

   Cover each filling portion with the remaining melted chocolate, spreading it to the edges so the filling is completely sealed inside.

7. 7

   Sprinkle fleur de sel over the chocolate while it is still wet.

8. 8

   Freeze the cups for another 20 minutes, until the chocolate is firm and snaps when bitten. Serve chilled or let them stand briefly at room temperature for a softer center.

Notes

Store the finished cups refrigerated or frozen in an airtight container. The recipe description emphasizes freezing the shells before filling for a clean edge and crisp chocolate snap.

Nutrition per serving

• dessert
• no-bake
• chocolate
• peanut butter
• vegetarian
• gluten-free
• refined-sugar-free
• frozen dessert