Get ready to be addicted to this guiltless sweet treat. I think there is no better combination than peanut butter and chocolate. Reese's used to be my favorite candy, so I wanted to replicate a recipe that would rival the best of them. These are so easy to make, it should be a sin. Don't forget to keep these in the fridge as they will melt a little at room temperature.
2.5 tbsp coconut oil
2 tbsp organic peanut butter
2 tbsp raw honey
2 tbsp PB2 (powdered peanut butter)
1 tsp pure vanilla extract
1/2 c dark chocolate chips
1/4 c coconut milk
Combine coconut oil, peanut butter and raw honey in a bowl and microwave for 40 seconds, stirring every 20 seconds (you can also heat on stovetop). Add in PB2 and vanilla. Mix thoroughly until well combined. Spray a mini cupcake pan with non-stick spray and pour mixture evenly into 15-16 cups. Place in freezer for 1 hour. For chocolate topping, melt chocolate chips and coconut milk in microwave, stirring occasionally. Top each peanut butter cup with a small spoonful of melted chocolate. Remove the cups from the mini cupcake sheet with a butter knife and voila!!