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!