Mock- "Justins" Peanut Butter Cups"  gluten,dairy,soy,and egg free. Plus non-gmo and organic! ( Easy Recipe)  I LOVE chocolate...and I LOVE nut butters! Who doesn't? Can I get an amen?!  I used to down Reese's peanut butter cups like nobodies business until I had to cut out gluten,dairy and soy for the little miss. Not to mention discovering how bad they really are for you! ( Seriously..these are way better. DITCH those cups!) That's when I discovered the wonderful world of Justin's Dark Chocolate Peanut-butter cups! They are like heaven and taste a million times better then Reeses( check them out here http://justins.com/item/dark-chocolate-peanut-butter-cup-single/.) Needless to say I became a TAD addicted....ok REALLY addicted. One night after downing about 4 in a row ( don't judge me), I realized I could probably make something similar for a lot cheaper and a little healthier. I was also trying to incorporate more coconut oil in our diets so that's when my brilliant ( ha-ha, who am I kidding...more like chocolate addicted) mind came up with these bad boys! Super easy and super delicious! Not gonna' lie I ate all of them in one night....yeah, their that GOOD!             You will need:  -Muffin Tin -Large pot -Heat safe bowl -Measuring cups -Whisk             Ingredients:  - 6 Tbs Nut butter (you can use what ever kind you'd like! I chose cashew this time) - 1 cup Chocolate Chips of your choice ( I use Enjoy Life mini chips because they are gluten,dairy,soy and other allergen free! Plus non-gmo -2 Tbs Organic Coconut Oil ( love this big one I scored from Costco!) So, I start by measuring a cup of chocolate chips. Now you have a choice to either melt it all now, or just do about half and melt the rest in a bit. If you just want to reheat the chocolate for the second layer go ahead and dump them all in your heat safe bowl. Then place your heat safe bowl in your pot and place on the stove over medium heat.  I then add my coconut oil..( 1 tbs if you divided your chocolate chips in half. If not dump all that goodness in.)  Whisk together until melted into a chocolate sauce. ( PS: this mixture also makes amazing hard shell for frozen treats!) Next your going to pour half the chocolate  (all if you divided up your chips) into each muffin tin cup. You want to make just a thin layer for the bottom of your cups. Then place it in the freezer to set for about 10 mins or until firm.     Once its firm I then take a dollop of nut butter ( this is really a preference thing, I didn't measure exact...Depends on how thick you want your nut butter layer to be...) and place it on top of the hardened chocolate, being careful to keep it in the middle and not cover the edges ( or else you will end up with more of a nut butter cup sandwich..which would still be good! ) and then place it back in the freezer. ...If you have not melted the rest of the chocolate, now is the time. Same way as before. I then pour the rest of the chocolate (reheat if it has hardened) on top of the nut butter layer and back in the freezer it goes until they are hard ( around 20 mins)   That's it! Super easy and fast! I keep them in the freezer until I am ready to eat them and pop them out with a butter knife. Because they are made with coconut oil they melt a little easier so keep a napkin close by...or just be ready to lick your fingers... Enjoy! Blessings, Kristen