Homemade Rees' Cups!

A few weeks ago, Esther and I held a tea party at our house for a few of the young girls, and their mothers, that attend our church. While we were planning the menu for that special day, a friend sent us a recipe for homemade rees cups! They looked so cute and petite, we just had to add them to the tea menu. If you would like to indulge yourself on a rees, but don't want to feel guilty;-) Then give this recipe a try, its sure to fulfil any chocolate pb, cravings you have!

Homemade, Healthier Peanut Butter Cups

If you use another nut butter, you may need to add more honey. Peanuts are naturally sweet. For that matter, this is definitely a “to your own taste” recipe! And you can easily adjust the sweeter to satisfy you.

3/4 cup of peanut butter, toasted and salted (or use nut butter of your choice)
2 tablespoons honey
1 teaspoon vanilla (if you are making this gluten free, make sure to use gluten free vanilla)
1/4 cup of coconut oil
1/3 cup of chopped soaked and dehydrated nuts, or toasted (I used a mixture of chopped almonds and pumpkin seeds) *
4 ounces of unsweetened chocolate
2-4 tablespoons honey *
1-In a small bowl combine the peanut butter, coconut oil, vanilla, first two tablespoons honey, and nuts. Mix until well combined.

2-Drop by the heaping teaspoon into mini cupcake pans. Place in freezer.

3-Chop chocolate into small pieces and place in the top of a double broiler (or, like I do, in a heat proof bowl that fits on top of a pot you have). Mix in the honey. Bring about two inches of water to a boil in the pot and place the bowl on top. Watch the chocolate carefully so that it doesn’t burn, stirring gently while the chocolate melts. When there are just a few chunks left in the chocolate, take off of the heat and allow it to melt completely.

4-Drop by the teaspoon over the peanut butter mixture and place back into the freezer. Freeze for 20 minutes. Take out, and using a butter knife pop them out. Keep in the freezer or refrigerator and enjoy!

*To toast the nuts, place in a dry pan over medium-high heat. Stir almost continually until they are starting to brown. Take off of the heat.

Del Sisters note: We did not use nuts in our recipe, and they were good anyway!

Also, we would cut down the amount of coconut oil for the PB filling to 2T. instead of 1/4c.

Next time we might double the filling but keep the chocolate amount the same. I personally think that the recipe does not have a very prominent peanut butter flavor....so doubling the filling would fix that problem!