Ingredients

The following ingredients have 12 Servings
  • 1/4 cup coconut oil (use refined if you don't want coconut flavor)
  • 1/4 cup maple syrup (or sub honey)
  • 1/2 teaspoon vanilla extract
  • Sprinkle sea salt
  • 2 tablespoons cocoa powder
  • 2 tablespoons peanut butter
  • 1/2 -1 tablespoons coconut flour or peanut butter powder
  • 1 tablespoon maple syrup (or sub honey)

Instruction

  •  Mix the ingredients for the peanut butter layer together and set aside.
  • Line a baking sheet or mini cupcake pan with mini cupcake liners.
  • Melt coconut oil and mix with maple syrup, cocoa powder, and vanilla extract until smooth.
  • Pour 1/2 tsp of the chocolate mixture into each cupcake liner and place it in the freezer for about 5 minutes or until hard.
  • Add 1/2 tsp of the peanut butter filling to each cup and sort of flatten it down with your measuring spoon.
  • Top the peanut butter layer with another 1/2 tsp of chocolate.
  • Sprinkle with sea salt if desired, then place tray back in the freezer until set.  Store in the freezer or fridge!