Childhood obsession – Reese’s cups. Made all grown up (and gluten/dairy-free) into Double Stuffed Chocolate Sunbutter Cups? I can get down with that.

I was definitely not the healthiest child growing up. Pretty much the only vegetables I ate were carrots (only raw, and ONLY if they were dipped in ranch dressing) and corn (does that even count as a vegetable??) We didn’t actually eat that much candy, but come Halloween? Ohh, that was a different story. My brother, best friend, and our neighbors would go around filling up pillowcases full of candy, bring them back to one of our houses, and take hours to organize them into separate piles. Then, we’d all trade so we could have as many as possible of all our favorites. I’m not kidding when I said we had 50+, maybe 80 of our favorite kind of candy by the end. Fun sized, of course.

Me? I was a kit kat or nestle’s crunch kinda gal. My best friend always went for the Reese’s – but her parents wouldn’t let her take them all home, so she would always keep them at our house, or stash them in her Halloween costume in her closet. And then one year, her dog found them…and ate 40 REESES. Including all the chocolate and all the wrappers.

Holy moly panic mode, right? But don’t worry, somehow Spike was totally fine! Strong stomach, that one. And can you blame him? That peanut butter-chocolate combo is just the beeest.

On another note, May is National Celiac awareness Month, so when my friends from Enjoy Life Foods asked me to come up with a dessert recipe, I was SO GAME. It’s always awesome to come up with drool-worthy, allergen-friendly (i.e. gluten/soy/dairy-free/etc.) because all the time people are like “oh god I feel so bad for you…you can’t eat bread or bagels? Pizza? PASTA?!” When I found out I had to be gluten-free like 6 years ago? NOPE. Wasn’t an option at all. Everything gluten-free in the store tasted like cardboard, so I just stayed away from it.

BUT NOT ANY MORE. There are sooo many amazing gluten-free, allergen-friendly options out there like (erm, hello, Enjoy Life Foods DUH) for when you have that hardcore craving for the blue or red bag chocolate chip cookies you used to eat allll the time (you know which one’s I’m talking about!), and either can’t figure out how to make them on your own (or maybe that’s just me) or are just too lazy to try and find a recipe that replicates those…or maybe a combination of the two. Also like me.

So today, we’re making a grown up, gluten-free version of my best friend’s childhood favorite (still not dog-friendly though!). So what’s packed into these little bundles of “holy sh*t these are delicious?” A dark chocolate shell, stuffed with sunbutter AND Enjoy Life Cookies, then topped all off with a little sea salt. And don’t worry, I tried out three different kinds of cookies in here – the soft baked chocolate chip cookies AND crunchy chocolate chip cookies AND crunchy vanilla grahams. Verdict? All freaking delicious. I loved all of them. The crunchy one gives an awesome contrast between crunchy and creamy, while the soft baked cookies taste like a partially baked cookie dough in the middle of the cups.

Oh yeah, it totally stiiiinks to have to be gluten-free. Said no one ever after they tasted these Dark Chocolate Double Stuffed Cookie Cups.

Double Stuffed Chocolate Sunbutter Cups (Fakeout Reese's)

 

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Prep time

5 mins

Cook time

10 mins + 30 mins freezer time

Total time

45 mins

 

Dana: Real Food with Dana

Serves: 10 large cups

Ingredients

For the chocolate shell

• 2 cups Enjoy Life Foods dark chocolate morsels or semi-sweet mega chunks, divided
• 2 Tbsp coconut oil, divided

For the filling

• ½ cup sunflower seed butter
• 1 Tbsp coconut oil
• 5-6 Enjoy Life Foods Cookies (pick your favorite!), crumbled into small chunks*

Sea salt, for topping

Directions

1. Line a muffin tin with 10 silicone cups, set aside.
2. Melt 1 cup of chocolate chips with 1 Tbsp coconut oil over a double boiler, until no chunks of chocolate remain. Pour 1 heaping tablespoon of melted chocolate into each cup, and swirl the chocolate around so it coats about ¾ of the way up the sides of the cups. Stick the whole tray in the freezer for about 10 minutes, until the chocolate is solid.
3. Meanwhile, mix ½ cup sunbutter with 1 Tbsp melted coconut oil until combined.
4. When the chocolate is hard, take the tray out of the freezer and crumble Crumble cookies in each cup to cover the bottom, then top with about ½ tablespoon of sunbutter (or enough to cover the cookies).
5. Stick the tray back in the freezer for about 10 minutes, to cool the filling.
6. Repeat step 2 to make more melted chocolate over the double boiler for topping. When the filling is cold, pour the remaining chocolate to cover the top of each cup’s filling, then freeze again for about 10 minutes, until the cups are solid.
7. Top with a pinch of coarse sea salt, pop out and DEVOUR.
8. Store these in the freezer or refrigerator so they don’t melt, and they’re also tooootally delicious cold!!

3.5.3208

This post is sponsored by my friends at Enjoy Life Foods for National Celiac Awareness Month! I may be compensated for this post, but all thoughts and opinions are my own *snape voice* ooobviously. 

Want more gluten-free goodies? Check these out!

Cashew Chocolate Chip Cookies
Hawaiian Chia Pudding
Paleo Chocolate Lava Cake
Chocolate Banana Cream Pie