Double Peanut Butter Chocolate Cups

Double Peanut Butter Chocolate Cups

  • ½ cup peanut butter
  • ¼ cup coconut oil
  • ¼ cup coconut nectar
  • 1 teaspoon vanilla extract

Top Layer

  • ¼ cup plus 3 tablespoons cocoa powder
  • ¼ cup plus 3 tablespoons peanut butter
  • ¼ cup coconut oil
  • ¼ cup coconut nectar
  • 1 teaspoon vanilla extract

In a small bowl, combine the first four ingredients. Place about 1 tablespoon in the bottom of 16 paper-lined miniature muffin cups (Be careful not to dribble down the sides of the cups or there will be steaks in the final product.) Place on a flat surface in the freezer.

Meanwhile, for the top layer, combine the remaining ingredients. Remove pan from freezer. Spoon about 1 tablespoon over bottom layer. Cover and return to the freezer. Freeze for 15 minutes or until firm before serving.

Yield: 16 yummy servings

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