Paleo Reeces Cups

Back on Valentines Day, I posted a paleo fudge; I thought I would make a play on that by making a paleo Reece's Cup. I am not usually a huge fan of these paleo treats because sugar is sugar, but on special occasions are justifiable reasons to “cheat."

Well, yesterday Erin finally told her corporate job that she would be leaving to work full time in her own business. It was a massive weight off of her shoulders, and she was visibly calmer and more relaxed. I couldn’t have been prouder of her; she is finally living her dream.

If you want to check out her webpage and podcast, they are both incredible sources of information if you want to start or run your own business.

So, I felt we needed to celebrate last night. We made filets with haricot verts in creme fraiche, mustard and chives mixture. We had been debating if we could make a paleo Reece's cup from the fudge recipe, and I thought that this occasion deserved an attempt at them.

These were amazing. The only thing that I will change next time is that I will make the fudge layers much thinner because it tends to overpower the almond butter.

Ingredients:

• 1/2 cup coconut oil
• 1/2 cup high quality unsweetened cocoa powder
• 1/2 cup smooth almond butter
• 1/4 cup raw honey
• 1/2 teaspoon vanilla
• 10 tablespoons of Almond butter (approximately 1.25 per cup)

Directions:

1. Melt the coconut oil, if it isn’t already melted.
2. Then add the honey and vanilla to the food processor.
3. Then slowly add the cocoa powder into a food processor and mix.
4. Once the coconut oil melts pour it into the food processor, then mix all the ingredients, with the food processor.
5. Once the liquid ingredients are well-mixed; turn off the processor and add the almond butter and mix well again.
6. Then place a thin layer of the fudge mixture into paper lined muffin tins and freeze. It may take up to 30 minutes for the fudge to set, depending on how thick you make them.
7. Once the first layer of fudge is set; remove from the freezer and put a layer of almond butter in each cup, this will be 1-1.5 tablespoons of Almond butter.You may want to try freezing it for a few min. here.
8. Then cover the almond butter with another layer of fudge and freeze.
9. If you make the fudge layers too thick, it will take longer to freeze, and the fudge will overpower the almond butter.

Hopefully, you will enjoy and play with this recipe so we can perfect the Paleo Reese's Cup! So if you experiment with this on, please post your variances and improvements in the comments section. Thanks again and I hope you enjoy.