Recipe (makes 12 large or 24 mini):
Chocolate Layers:
- 8oz 85% dark chocolate
- 2 tbsp pure coconut oil
- 2 tbsp 100% cacao powder
Peanut Butter Filling:
- 1/2 cup natural peanut butter
- 1 tbsp pure coconut oil
- 1 tsp vanilla extract
- 2 tbsp pure maple syrup
Directions: Melt dark chocolate and coconut oil in 30 second increments until smooth. Whisk in cacao powder, set aside. In a separate bowl, melt 1 tbsp coconut oil in microwave for 30 seconds (or until completely melted). Stir in peanut butter, vanilla extract, and maple syrup.
Line muffin tin with paper muffin cups. Take 1 tbsp and place layer of dark chocolate in each cup. Freeze for 5 minutes until solid. Remove from freezer and add peanut butter layer, freezing again for another 5 minutes. Top with final chocolate layer, freezing until completely solid, about 10 minutes. Store in fridge for up to 7 days (coconut oil will melt if kept at room temp) or keep in freezer for up to 1 month. Enjoy
