Reese’s Cups HAVE to be one of my favorite chocolates. Here’s a quick little ‘How-to’, to make your very own chocolate cups. It’s messy, and you won’t want to stop licking the bowl, and the result is better than store bought!

You can play around with the quantity of chocolate and nut butter, as I eyeballed the amount of chocolate chips. I used medium cupcake papers, feel free use the mini ones if they’re on hand, and freeze in a muffin tin to better hold the shape. You can use any nut butter you have in your cupboard, and you can omit the sea salt-but it does add that extra something!

You’ll need (*makes three medium cups):

Roughly two and half handfuls of dark chocolate chips

Tablespoon coconut oil

Three-four heaped tablespoons nut butter (I used almond, but cashew would taste great!)

Pinch of sea salt

Method:

1. Line the muffin tin with the papers.
2. Melt the chocolate and coconut oil until smooth (this can be done in the microwave or in a bowl over boiling water in a medium pan)
3. Pour about tablespoon of the melted chocolate into the paper holders, and stick in the freezer just to set. Keep some chocolate to the side, and keep stirring so it doesn’t get hard.
4. Once set pour a tablespoon of nut butter on top, followed by the rest of the dark chocolate. Follow with tiny drop of the nut butter, and a sprinkle of sea salt.
5. Set in the freezer, and keep chilled until ready to eat.

Crush these into ice cream, eat them as are, OR add a teaspoon of raspberry chia jam if you love PB&J combo!