There are so many reasons why we love raw cacao: free-radical-fighting antioxidants, anandamides (aka “bliss” molecules) and phenethylamines (cough, cough...an aphrodisiac). There’s also plenty of empirical research that Reeses PB Cups rock.  

Today we’re putting those two things together to create something indulgently delicious (oh, and incredibly healthy).

Ingredients & Supplies: 

• Mini cupcake liners (¾” or smaller base)

• 1 cup raw unprocessed cacao powder

• 2/3rd cup coconut oil (melted)

• 1/3rd cup raw honey

• 1/3rd cup raw maple syrup (grade A)

• ¼ tsp vanilla

• ½ cup peanut butter or almond butter

• Cacao nibs (to decorate the top)

• Kosher sea salt (to decorate the top)

Instructions: This recipe makes approx. 22 mini Reese's

1. Add raw cacao powder, coconut oil, vanilla, maple syrup and honey into your blender. Blend until creamy.

2. Place your mini cupcake liners on a cookie sheet (choose a size of sheet that can fit in your freezer while lying flat).

3. Add one tsp of your newly blended cacao mixture into each mini cupcake liner.

4. Then place the cookie sheet in the freezer. Wait 5 minutes.

5. Pull out the cookies sheet and place on your counter.  Use a teaspoon to scoop out peanut (or almond) butter and place it on top of your slightly frozen chocolate layer. Use a knife to spread evenly (if you’re feeling raucous, drop the cookie sheet a couple of times on the counter to help the PB even out).

6. Then place the cookie sheet back in the freezer. Wait 10 minutes.

7. Pull out the cookie sheet and apply the top layer of chocolate using your teaspoon again. Top the cacao cups with sea salt and cacao nibs.

8. Place in freezer for 20 minutes.

9. Pull out your cookie sheet and enjoy your freshly frozen Reese's. Store any leftovers in the fridge.  

Hope this recipe satisfies your sweet tooth. Go ahead and tweak it and let us know if you’ve found some even better combos.

Love,

Hazel & Lemon