Vegan Reese’s Minis

1: Add peanuts to a food processor and blend until the peanuts build up along the sides. Scrape down with a spatula.

2: Continue to blend for 10-15 seconds, add a pinch of salt, and then blend until the peanut butter comes together into larger chunks.

3: Set the peanut butter in the fridge.

4: Add semi-sweet chocolate chips to a double boiler and allow to melt for 10 minutes.

5: Mix with a spatula until all chips are dissolved into the chocolate.

6: Add remaining ingredients (except almond milk) to the chocolate and mix until thick.

7: Add almond milk and mix until glossy.

8: Pour a half-inch of chocolate into the bottom of the molds and tap on the table.

9: Set in the freezer for 20 minutes.

10: Roll balls of peanut butter to fit in the mold, ensuring they don’t touch the sides.

11: Pour in chocolate to fill the molds completely, then freeze for 2 hours.

12: Pop them out of the molds and enjoy.