5 Ingredient Reese’s Cups!

Our childhood favorite without all of the inflammatory properties!!

GF, DF, Refined Sugar Free

Filling:

• 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