I Made Peanut-Free Reese's Cups | Tastemade

People with peanut allergies rejoice, these delicious paleo peanut butter cups are legume free!

Ingredients—
For Chocolate:
3/4 cup melted coconut oil
1/4 cup melted almond butter
1/2 cup honey
3/4 cup cacao powder
Pinch of sea salt

For Filling:
1/2 cup almond butter
3 tbsp maple syrup
1 tsp vanilla bean paste
1 tbsp arrowroot starch
1 tbsp coconut flour

Steps—
Mix chocolate ingredients, spoon about 1-2 tbsp into each muffin tin with liner.
Freeze for 10 minutes.
In a food processor, or by hand, mix filling ingredients.
Add about 1 tbsp of filling into each muffin tin and flatten.
Fill with remaining chocolate until filling cannot be seen.
Freeze for 1 hour.
Enjoy! Keep in fridge.

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