I’m pretty sure it’s a worldwide consensus that Reese’s Peanut Butter Cups are the best candy on the planet.

While nothing will ever come close to replacing the original, the other day I decided to make my own (healthier) version of my favorite childhood candy. I had a ton of leftover cashews from my Chocolate Coconut Cashew Butter, so I put a little twist on the peanut buttery favorite.

Here’s what you’ll need:

1 1/4 cup chocolate chips (I used EnjoyLife mini morsels)

3/4 cup cashews OR 1/3 cup cashew butter *

1 tablespoon coconut oil

1 tsp cinnamon

sea salt for topping

Directions:

* If making your own cashew butter, start with that. Add the cashews to the food processor and grind/blend until you reach desired consistency. I added an extra tablespoon of coconut oil midway to help things move along.

Then in a stovetop pot, heat the chocolate chips and coconut oil until it melts all together.

Put 8 baking cups in a muffin tin (or even just on a plate works) and spray with nonstick spray. Add a spoonful of melted chocolate to line the bottoms. Then add a dollop of the cashew butter, followed by covered that layer with more melted chocolate. Add a generous sprinkle of sea salt to the top, then pop them all in the freezer.

The freeze pretty fast – I checked mine in about 30 minutes and they were good to go!

I’ve been keeping mine stored in the freezer in a sealed tupperware container. They’re the perfect sweet treat for dessert – rich and decadent – but also (depending on the chocolate you use) PALEO and VEGAN!