3-Ingredient Reese’s Cups! (vegan, paleo, keto + nut free)

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Anyone made a homemade Reese’s but the inside was too runny? Or perhaps the filling settles to the bottom? Well I’ve got the perfect TRICK (or treat?) to accomplish a no mess, non-runny, non-sinkable version that’s also nut and virtually sugar free (not even 1/2 gram of sugar in each). Say hello to your new favorite Halloween treat that are healthy enough to eat all year long!



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Supplies Used:
Silicone cupcake liners

 

 

 

 

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Ingredients:
Santa Barbara Chocolate Unsweetened Chocolate, code: lilsipper
2 Scoops of my x Nuzest Digestive Support Vanilla or Cacao Protein Powder (this helps make it thick and not runny – a MUST!)
2 scoops of my x Evo Hemp CBD Crystals (optional), code: lilsipper
2 Tbsp of Organic Sunbutter (it’s just one ingredient!)
2-3 Tbsp water

Method:
Place chocolate chips at the bottom of each cupcake liner and set aside.
In a bowl, mix protein powder and CBD crystals (if using), then add the Sunbutter. Mix until it becomes crumbly. Add 2 Tbsp of water and mix again. If it’s still to dry, add another Tbsp of water until it’s a “play dough” texture.
Roll into mini “coins” and place each inside the prepared cupcake liners.
Top with additional chocolate chips until the Sunbutter mixture is fully covered.
Place 3 at a time on a small place then microwave for 1 minute. If chocolate is not fully melted, microwave for another 30 seconds.
Place in freezer for about 5 – 10 minutes or until the chocoalte has hardened and enjoy!

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