Boy have I missed Reeses PB cups and pretty much all chocolate treats since learning I am sensitive to soy. If you haven't already noticed, most chocolate uses soy lecithin as a thickening agent, so it is quite difficult to find chocolatey treats without it! Of course many other allergens such as milk and peanuts can be found in the classic version.
This variation is soy and gluten free, paleo and vegan! It uses 6 simple ingredients you may already have on hand: organic chocolate, raw almond butter, vanilla extract, sea salt, coconut oil and almond flour. For mine, I used passion fruit and banana flavored chocolate bars which gave it an extra sweetness and flavor. You could try using a flavor extract or enjoy them plain and made with regular chocolate as well.
One thing I love about this recipe is how easy it is to make. I do not have much patience for baking, but these are quick and no-fuss since they only require a microwave and fridge. Try them on their own, with ice cream or any recipe that calls for peanut butter cups.
Ingredients (makes 8 large cups + plenty of extra filling for a dab on top of the cups or eating with a spoon!):
4 (60 gram) chocolate bars (if you are using flavored chocolate bars, you will need 2 of each)
1/2 cup raw almond butter
2 tbsp coconut oil
1 tsp vanilla extract or flavoring
1/4 tsp sea salt
2 tbsp almond flour
Line a muffin tin with cupcake liners
Melt the coconut oil in the microwave and then stir all of ingredients except the chocolate together in a bowl. Taste and add more salt if desired.
Break the chocolate bar up and put it in a glass microwave safe bowl. Microwave in 30 second increments, stirring in between each interval until the chocolate is evenly melted. (If using flavored chocolate, melt and make the treats separately using the same flavor chocolate for each one)
Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.
Add 1 tsp of the almond butter mixture to the center of each chocolate filled cupcake liner.
Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.
Refrigerate the muffin tin until the treats have set. Store at room temp (if cool enough) or in the refrigerator or freezer until consuming.