the Reese to finish

Over the past few days I've been trying hard to finish as much of my summer work as I can, just to get it out of the way. The other day, a group of my friends came over to do the summer math assignment - like we do every year - and we found it must more straining that usual. They got to my house at about 1:30, and our goal was to finish the 30 problems by 4. Little did we know that in order to complete most of the problems, we had to teach ourselves the basic concepts from Chapters 1 and 2 of our new Statistics book. So it took a little longer than we expected. And when I say a little I mean that by 5:45 I told them all to go home because I was going out to dinner with my family and had to get ready. We didn't even finish all the problems! In addition to the Stat work, I have a whole lot of Biology work, which has been taking up most of my free time. I just finished reading and taking notes on all the 5 chapters I needed to (yay!!), and to celebrate I decided to make homemade Reese's Peanut Butter Cups.

I found a recipe on another blog for peanut butter fudge, so I changed it up a bit and made it my own in order to make these delicious little snacks. There's no added sugar, but instead a little bit of honey. I also chose to use natural peanut butter, which is a better alternative to the very processed and sweetened peanut butter choices.

Just bare in mind that today was the first day that I made these and that's why in the pictures some of the peanut butter isn't covered all the way for about half of the tin. I was still figuring out how much peanut butter to be putting in each cup! It's totally up to you though, you can always add more or use less to accommodate what you want!

These "Reese's" are a perfect size for a quick snack to pop into your mouth when you're in the mood for a mini celebration, whether you're celebrating biology accomplishments or just the fact that it's still summer!

Whatever your celebration may be, enjoy it with good food!

Here's what you'll need:
yields 24 mini-cupcake sized cups
1/2 cup coconut oil
1/2 cup cocoa powder
1/4 cup creamy peanut butter
1/4 cup honey
1/2 teaspoon vanilla 

1. Melt the coconut oil in a small saucepan.

2. Mix all other ingredients in a food processor.

3. Line the mini cupcake tin with paper liners.

4. Pour enough of the cocoa mixture in each cup so that the bottom is covered. Then scoop about a 1/2 teaspoon of peanut butter into each cup. Cover the peanut butter layer with another layer of chocolate.

5. Freeze for an hour, and then keep refrigerated. Enjoy!