Boy have I missed Reeses PB cups and pretty much all chocolate treats since learning I am sensitive to soy. If you haven't already noticed, most chocolate uses soy lecithin as a thickening agent, so it is quite difficult to find chocolatey treats without it! Of course many other allergens such as milk and peanuts can be found in the classic version.

This variation is soy and gluten free, paleo and vegan! It uses 6 simple ingredients you may already have on hand: organic chocolate, raw almond butter, vanilla extract, sea salt, coconut oil and almond flour. For mine, I used passion fruit and banana flavored chocolate bars which gave it an extra sweetness and flavor. You could try using a flavor extract or enjoy them plain and made with regular chocolate as well.

One thing I love about this recipe is how easy it is to make. I do not have much patience for baking, but these are quick and no-fuss since they only require a microwave and fridge. Try them on their own, with ice cream or any recipe that calls for peanut butter cups.

Ingredients (makes 8 large cups + plenty of extra filling for a dab on top of the cups or eating with a spoon!):

4 (60 gram) chocolate bars (if you are using flavored chocolate bars, you will need 2 of each)
1/2 cup raw almond butter
2 tbsp coconut oil
1 tsp vanilla extract or flavoring
1/4 tsp sea salt
2 tbsp almond flour

Method:

Line a muffin tin with cupcake liners
Melt the coconut oil in the microwave and then stir all of ingredients except the chocolate together in a bowl. Taste and add more salt if desired.
Break the chocolate bar up and put it in a glass microwave safe bowl. Microwave in 30 second increments, stirring in between each interval until the chocolate is evenly melted. (If using flavored chocolate, melt and make the treats separately using the same flavor chocolate for each one)
Carefully spoon or spatula melted chocolate into the bottom of each cupcake liner. You want just enough to cover the bottom and can use a spoon or small spatula to even it out.
Add 1 tsp of the almond butter mixture to the center of each chocolate filled cupcake liner.
Use the remaining melted chocolate to cover the almond butter in each cupcake liner. Carefully spoon or spatula the chocolate on each one, using the spatula to even out the top layer when necessary. Use just enough to cover the almond butter.
Refrigerate the muffin tin until the treats have set. Store at room temp (if cool enough) or in the refrigerator or freezer until consuming.

This is the perfect classic chocolate chip cookie but with coconut oil and almond butter swapped for the usual butter. I also used some of the sugar as powdered sugar, I did this the first time I made them when I was completely experimenting and baking with what I had in the house. I only had enough brown sugar for half so used powdered sugar as well and actually loved how they came out so have kept a variation of that in the recipe. However you can use all brown sugar if you prefer them more classic. They are a great indulgent option for those looking to eliminate or avoid dairy. They are also soy free- the chocolate chips are these allergen friendly mega chunks that I am obsessed with!

The recipe makes 25 small cookies. I like to bake half and save half in the freezer for baking later or eating straight out of the freezer!

Cookie dough is my weakness,,, I'm shocked that even with me eating some this still makes 25 cookies! You may get more!

All my baking gurus tell me to freeze dough before baking for optimal baking- it definitely is a good trick!

Don't forget to top the cookies with sea salt- so good!

Ingredients:

1 cup brown sugar
1/2 cup powdered sugar
3/4 cup coconut oil
4 tbsp almond butter
1 egg
1 tsp vanilla
2 1/4 cup flour (I use a whole wheat/white blend of local flour for a little heartier consistency)
1 tsp baking soda
1 tsp salt
1 package chocolate chunks or broken up chocolate bar (see above for my favorite)

Method:

Preheat oven to 350 degrees. Mix the wet ingredients and sugars (everything except the flour, salt and baking powder) until they are thoroughly combined.
Add remaining dry ingredients to a bowl and combine. Once combined add little by little and mix into the wet ingredients. Mix until you get a thick batter.
Pour in chips and mix until evenly distributed in dough.
Roll dough into tablespoon scooped balls and put in a large container to freeze. Freeze for at least 30 minutes.
Remove dough from freezer and place onto two large parchment lined trays. Bake for 15 minutes sprinkling sea salt all over the cookies! about halfway through. Allow to finish baking and cool on trays. Time may vary based on ovens so watch until they look completely set and starting to brown around the edges just a bit.

Perfect with a cold glass of (cashew) milk