Ingredients

The following ingredients have 72 Servings
  • 2 cups chocolate chips
  • 2 tablespoons coconut butter (, or 1 T coconut oil (see note))
  • ¼ cup smooth peanut butter
  • 3-4 tablespoons coconut sugar (, or sub with any other sugar you prefer (see note))
  • ½ teaspoon vanilla extract
  • Pinch of salt (, optional and only needed if peanut butter is not salted)
  • 16 mini muffin liners

Instruction

  • Melt half of the chocolate chips and coconut butter/oil in a bowl in the microwave or using a double boiler on the stove. I used the microwave and it took about a minute. Be careful not to overheat and burn the chocolate. The chips may not look melted but as you mix them they do melt more.
  • Line a small muffin tin (or use regular sized if preferred) with the muffin liners. Pour the chocolate into the bottom, I used about 1 ½ -2 teaspoons in each.
  • Put it in the freezer to set for about 5 minutes.
  • Meanwhile, mix the peanut butter, sugar, vanilla and optional salt in a bowl until combined.
  • When the chocolate is set, put about 1 teaspoon of the peanut butter mixture in each muffin liner on top of the chocolate. You can put the mixture in the fridge to harden a bit if you want so you can form balls to avoid peanut butter showing on the edges when finished. It’s not needed for flavor, just presentation.
  • Melt the rest of the chocolate and coconut butter/oil.
  • Pour it over the peanut butter, it was about 1 1/2 – 2 teaspoons over each again.
  • Put it in the freezer to set for about 5 minutes.
  • Remove from freezer, remove liners and enjoy! Keep them in the fridge to stay hard. The longer they stay out the softer they will get.