Dark Chocolate Reishi Nut Butter Cups

Have you ever read the ingredients on a Reese's Butter Cup and wondered how there were 14-some items listed?  Some of which you didn't recognize (like what is 'TBHQ??")...

We were stoked to see this clean, Reishi-packed take on a nut butter cup, thanks to our east-coast sister girl, Nikki!  These are easy to make and perfect for a quick mood-boosting sweet fix. Plus they're great to keep stored in the freezer for when you get a little craving 🙃

Ingredients

  • 1 (3.5 ounce) 85% dark chocolate bar, dairy free if desired
  • 2 tsp Reishi Mālama Mushrooms Cacao Mix
  • ½ cup creamy natural nut butter of choice
  • ½ tablespoon pure maple syrup
  • ½ tablespoon coconut flour
  • Pinch of salt, if your nut butter isn’t already salted
  • Fancy sea salt, for sprinkling on top


Instructions

  1. First, line a mini muffin pan with 9 mini liners (if you want more, you can double recipe for 18... math!!). 
  2. Now it’s time to melt the chocolate by placing 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. Add in your Mālama Mix and stir it into the chocolate. You can also melt the chocolate in a medium saucepan over low heat, stirring consistently.
  3. When chocolate has melted, add 1 heaping teaspoon to the bottom of each cup. Use the spoon to push/spread the chocolate all the way up sides of each liner, using exactly the amount of chocolate that you melted. 
  4. Once the cups are filled, place the pan in freezer for just a few minutes to harden the chocolate.
  5. Next make the nut butter cup filling -- add nut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top. Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.
  6. Spoon a teaspoon of the chocolate on top of the nut butter, making sure you cover all of the nut butter filling. Freeze for 5-10 minutes until chocolate is solid. 
  7. Once cups are firm, you can store them in the fridge or freezer until you are ready to eat :) nommmm

Written by Mālama Mushrooms Hawaii Admin

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