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Paleo Reece’s Cups!!!

Happy weekend everyone! So first, I have recently made a couple of revisions to one of my favorite soups and wanted to share that with you. I now make it without celery (sometimes) since it makes it a little sweeter and more sweet potato like. I also add about 1/2 cup of coconut milk. Mmmm. It’s actually even creamier than before, and especially when I use the Vitamix. I love this soup!

If you would like to try it for yourself (warning, last plug coming), come see me this Wednesday in Brookhaven at ACHIM at 7:00  to learn more about nutrition, how you can feel your best, and enjoy sample a few healthy treats.  If you haven’t already reserved a spot don’t worry, just call 404-814-9808 early in the week or, you can even  just show up! I would love to see you! Did I mention if you bring a friend, you get in for free?!

Okay, no more plugs, I promise!!  I feel so cheesy doing that, but I kind of have to, right?

So now for the fun stuff.  This new treat was enjoyed by all. My husband literally was groaning as he was eating it. Don’t tell him I told you that though, seriously. And the kids were begging for it! Oh my goodness, they were  sooo good!!!

Here is what you need to make these amazing Paleo Reece’s Cups:

  • 1 1/2 cups dark chocolate chips (WF’s 70% cacao)
  • 1 cup of Almond Butter (TJ’s creamy with sea salt)
  • 1/2 cup of coconut oil (melted)
  • 1/3 cup of dark raw honey
  • 1/2 tsp of celtic salt
  • 1/2 tsp of vanilla
  • silicone liners (thank you Alex!)

Start putting your cupcake liners in a cupcake pan. Next, melt the chocolate chips in pan on low with about 1 tbsp coconut oil. Then take a tbsp sized dollop of melted chocolate and put it in the bottom of the silicone liners. Use the spoon to coat the bottom and sides of the liners by spreading the chocolate around the cups. Be sure to go about halfway up the sides of the silicone liners. Then place the pan in the freezer to harden while you prepare your nut butter filling.

In a medium bowl, mix together the almond butter, honey, coconut oil, salt and vanilla and mix well.  Once the chocolate cups are hard, then add about 2 tsp of nut butter mixture in each cup. Then place back in the freezer for about 20-30 minutes or until frozen.

Then reheat your chocolate in the pan, if needed, and cover each cup evenly. Put back in the freezer for about 15 more minutes, if you can wait that long, and then enjoy! Store in the fridge or freezer the remaining cups…if there are any!

Is your mouth watering yet??Paleo Reece

I never said they weren’t messy…

I also made some without the chocolate on the bottom and they were just as good  and actually a little easier to eat. Those were my favorites. I’m warning you though, these things are crazy good!!

Enjoy your Sunday!

  • claire - Wow! i cannot wait to make these! thank you for a simple recipe! i have a muffin pan that is silicone, i’ll use that! My boys are going to love me!ReplyCancel

    • landriav - They will think you are a rockstar, Claire!! These things are amazing! Hope y’all love them as much as we did!ReplyCancel

  • Jennifer - The peanut butter cups are delicious! I have extras… I think they need to stay in the freezer? Thank you for sharing!ReplyCancel

    • landriav - Hey! Glad y’all liked them!! Yes, store in the freezer. 🙂ReplyCancel

    • landriav - Yes, definitely keep them in the freezer, especially in the summer time! Glad y’all liked them!!ReplyCancel

  • Brittany - These look amazing!! Do you think using semi-sweet choc chips and regular honey would be ok? Im thinking of making these for a bake sale in a large quantity so I’d need to cut down the $ReplyCancel

    • landriav - Definitely! Good idea Brittany!ReplyCancel

  • Gen - These look delicious! How many do they make?ReplyCancel

    • landriav - Hey Gen, thanks! I think they masked about a dozen.ReplyCancel

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