With Halloween fast approaching, I am brought back to the many trick-or-treating memories I have from my childhood. Halloween was like a major holiday for my family. We (my parents, cousins, aunts, and uncles) all gathered at my grandparents’ house, took pictures in our costumes, exchanged simple gifts (mostly candy), went trick-or-treating, and then finished the night with hot chocolate, dessert, festive movies, and limitless laughter and joy.The day after Halloween, my sister and I would lay out all of our candy, see who won the “who got more candy competition,” and make trades. This usually worked out well for both of us considering the fact that I have always loved chocolate treats and chocolate treats only, while she prefers the non-chocolate, rainbow-colored, sugary candies. Overall, my strategy was always geared towards getting as many Reese’s peanut butter cups as possible (who needs anything else?). The following recipe is for all of the peanut butter and chocolate lovers out there. These treats are gluten-free, vegan (depending on the type of chocolate you use), and they can be nut-free if you use sunflower seed butter (my second favorite variation, great for those with nut allergies). They’re super quick and easy to make, and absolutely irresistible. I hope you try them out and enjoy!

Nut/Seed Butter Cups

Makes 10 large or 20 mini cups

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Ingredients

8 oz. dark or semisweet chocolate (chopped chunks or chips both work) about 1 1/4 cups
1 tbsp coconut oil
1/2 cup natural peanut butter, or other nut/seed butter of choice
2 tbsp pure maple syrup
Coarse sea salt for sprinkling on top, optional

Instructions

Set out 10 standard or 20 mini cupcake liners on a small baking sheet.
Melt half of the chocolate with the half of the coconut oil in a double boiler (or you may use a microwave). Divide this melted chocolate mixture evenly among the prepared cupcake liners, and spread evenly. Place in the fridge or freezer for 10-15 minutes, until the chocolate has solidified.
Meanwhile, mix the peanut butter with the maple syrup until smooth. Remove the hardened chocolate from the freezer, and divide the peanut butter filling among the cups. Place back in the fridge or freezer for a few minutes to firm up, then press down the peanut butter to spread it evenly inside each cup.
Melt the remaining chocolate and coconut oil, then divide evenly among the prepared cups. Sprinkle the tops with a bit of sea salt if desired, and place in the fridge or freezer for another 20-30 minutes to solidify.
Allow to sit at room temperature for a few minutes before serving. You may store these cups in an airtight container in the refrigerator for up to 5 days, but I doubt that they will last that long!