brazil nut cups (gf+df+vegan)

this Reese's peanut butter cup copycat is a wonderful, joy-filled, chocolate delight that pairs perfectly with a tall glass of almond milk. simple to make and easy to savor, these cups only take about 15 minutes to make. enjoy!

serves 16

dry

1 heaping c. brazil nuts

2 tbsp. date sugar

2 tbsp. solid coconut oil

1/4 tsp. salt

12 oz. semi-sweet chocolate

handful of walnuts and almonds, for topping

wet

1 1/2 tsp. vanilla extract

how to enjoy these creamy and nutty treats:

• put nuts, sugar, coconut oil, salt, and vanilla extract into a food processor and mix until it comes together in a dough-like texture.

• take a small handful of the mixture and roll into a ball, then flatten it. repeat for the rest of the dough and set aside the flatten disks onto a plate.

• line a 12 muffin tin with paper liners and set aside.

• melt the chocolate in a double boiler until smooth, and then spoon a teaspoon of it into each liner. spread the chocolate so it covers the bottom of the liner. place the tray into the freezer for 3 minutes, or until the chocolate is firm.

• put a disk of the brazil nut mixture in each muffin liner and cover the top with the remaining melted chocolate so that it covers the filling completely. place a walnut or almonds on the top of the chocolate, and let harden in the freezer. enjoy!