Reese's Ice Cream Cups

Ingredients: Makes 8 cups

Peanut butter filling:

1/2 cup full fat coconut milk, canned* (Don't shake the can and scrape the cream portion off the top)

1/2 cup natural peanut butter

1/4 cup pure maple syrup

1/2 tsp vanilla

Chocolate shell:

1/2 cup chocolate chips (I use the Hu dairy-free & sugar-free)

2 tsp coconut oil

Instructions:

1. Line a muffin tin with 8 muffin liners.

2. Add all peanut butter ice cream ingredients into a blender, you may also use a hand mixer or even a whisk. Mix until smooth. Set aside.

3. Make the chocolate shell by melting the chocolate chips with the coconut oil. Spoon about 1 teaspoon in the bottom of muffin liners and brush up halfway up the sides to create the sides of the shell. Place in freezer for 5 mins to set.

4. Spoon about 2 Tbsp of peanut filling in the middle of each shell, making sure it's thick and to the top of the chocolate sides.

5. Now cover with remaining chocolate, about 2 tsp per shell.

6. Place in freezer to fully set, about 2 hours.

7. Enjoy the straight from the freezer, you can bite right in without having to wait!