Place almond butter, coconut oil and honey in a glass bowl, then microwave for approximately 30 seconds or until melted.
Stir in shredded coconut and mix thoroughly. (optional)
Add a spoonful of the mixture into 12 mini muffin tins in a thin layer.
Place the chocolate chips in a glass bowl and microwave for 30 seconds or until melted.
Pour melted chocolate on top of each, then place in freezer for 30 minutes or until set.
- I used silicone muffin pans this time, but next time I would use a metal pan with a muffin liner. Using the liner would give the "Reese" cup its traditional crinkles around the edges.
- I let my chocolate cool down too much and had difficulty spreading it. In the future, I might forgo the muffin tin shape and choose to freeze the almond/coconut middle and then dip in chocolate to coat.
But really though, no matter what these 5 Ingredient Paleo "Reese" Cups end up looking like... they taste great and are healthy(ish) too!