Ingredients

The following ingredients have 8 Servings
  • 2/3 cup / 4 oz / 110g sugar free chocolate chips ( or 90% dark chocolate)
  • 1 tbsp coconut oil
  • 1/4 cup / 65g peanut butter (smooth )
  • 1 tsp - 1 tbsp powdered sweetener (optional)
  • 1/4 - 1/3 tsp salt (only if not in the peanut butter)

Instruction

  • Line a muffin tin with paper liners or use silicone cupcake moulds.
  • Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave.**)
  • Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
  • Add about 1 tsp of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.
  • Add 1 tsp of peanut butter, or just enough to sit in the centre of the cup. Flatten with the top of the spoon.
  • Cover with the rest of the chocolate. Place back in the freezer for about 10 minutes, or until fully set. Store in the fridge.