A healthier take on the classic Reese’s candy, these are gluten free, dairy free, and refined sugar free. I use my favorite baking chocolate from Sweet Laurel, which is made with just two ingredients: cacao and maple sugar. Almond butter offers more healthy fats, fiber, iron, calcium, and vitamin E than traditional peanut butter, which we rarely buy anymore for a number of reasons. (Here’s some helpful insight, which can help you make an informed decision about peanut butter.) Overall, I think these treats are decidedly more delicious than the classic version.

This recipe yields 12

INGREDIENTS

1 cup coconut sugar
1 tablespoon quinoa flour
1/2 cup almond butter
2 cups chocolate chips
2 tablespoons maple flakes

128 g coconut sugar
1 tablespoon quinoa flour
64 g almond butter
260 g chocolate chips
2 tablespoons maple flakes

Directions

First, make your powdered sugar substitute by mixing the coconut sugar with the quinoa flour in a blender.
Combine the almond butter with the powdered sugar substitute.
Melt the chocolate chips in a saucepan or a double broiler.
Pour melted chocolate into thick layers in cupcake papers and place in the refrigerator for 10 minutes or until hardened.
Add almond butter mix on top of the first layer, then top with a second layer of chocolate.
Top with maple flakes and place back in the refrigerator until the cups harden.

Recipe Tips

*Make sure the foundation of chocolate is thick so that there is a good base to hold the almond butter and top layers to create the cups.