Ingredients
Equipment
Method
Preparation Steps
- In a mixing bowl, combine natural peanut butter, melted coconut oil, maple syrup or honey, and vanilla extract. Stir until smooth.
- Spoon the mixture into mini muffin tins or silicone molds, filling each cavity about three-quarters full. Smooth tops and freeze for 10-15 minutes.
- In a microwave-safe bowl, combine dark chocolate chips and coconut oil. Heat in 30-second intervals, stirring until fully melted.
- Remove the molds from the freezer and pour the melted chocolate over each peanut butter layer.
- Return to the freezer and let them set for 30-60 minutes until the chocolate layer is firm.
- Before serving, let them sit at room temperature for 2-3 minutes to soften slightly.
Nutrition
Notes
Use high-quality dark chocolate and silicone molds for best results. Store in an airtight container in the freezer for up to 3 months.
