5 Ingredient Reese’s Cups!
Our childhood favorite without all of the inflammatory properties!!
GF, DF, Refined Sugar Free
- 1/2 C Unsalted Natural Peanut Butter
- 1 Tbsp Maple Syrup
- 1 Tbsp Coconut Flour
- Chocolate Coating:
- 2 C Vegan Chocolate Chips (I used Hu Kitchen)
- 2 Tbsp Coconut Oil
Whisk together PB, Maple Syrup and Coconut Flour. Cover bowl and place in freezer for 20 minutes. Then scoop 2 teaspoons of filling into your hands, and press into flat disc—makes 12!
Melt chocolate and coconut oil. Drop 2 teaspoons of melt chocolate into muffin cup. Gently lay peanut butter disc flat on top and top with a melted chocolate layer. Place in freezer for 20 minutes and peel off cupcake liners