Added a little gingerbread twist on these easy, homemade mini Reese’s. These are plant-based, paleo, gluten-free, and made with only 6 ingredients. A perfect treat to make at home and customize flavors.
Melt 1 1/4 cup chocolate chips and 2 tbsp coconut oil. Melt for 30 seconds, stir, and repeat until melted. Line a mini cupcake pan with liners, fill about 1/3 of the way up using about 1/2 of the chocolate (makes about 15 cups). Put in the freezer for 1 hour. For the filling, mix 1/2 cup cashew butter, 1/2 tsp ginger, 1 tsp cinnamon, and 2 tbsp maple syrup. Scoop the filling into the frozen chocolate cups, about 1/3 of the way up. Flatten the filling with your finger if desired. Pour the rest of the melted chocolate on top and freeze for another hour. Store in the freezer.
