Ingredients:
8 oz vegan dark chocolate chips
1/3 cup melted coconut oil, divided
1/4 cup Wholesome Organic Stevia, divided
2/3 cup natural peanut butter
1 tsp vanilla extract
1/2 tsp sea salt
1/4 cup finely chopped peanuts
Instructions:
In heatproof bowl set over saucepan of barely simmering water, melt chocolate, 2 tbsp coconut oil and 1 tbsp Organic Stevia, stirring until smooth (do not allow bottom of bowl to touch simmering water). Let cool slightly.
Spoon 2 tsp of chocolate into each of 12 paper muffin liners; swirl to thinly coat base and come about halfway up side of liners. Transfer to 12-cup muffin pan; freeze for about 30 minutes or until chocolate sets. Reserve remaining chocolate.
Meanwhile, beat together peanut butter, remaining coconut oil, remaining Organic Stevia, vanilla and salt. Spoon 1 tbsp into each chocolate cup and freeze for about 30 minutes or until firm.
Spoon remaining chocolate evenly over filling to cover. Sprinkle with peanuts. Return to freezer for about 30 minutes or until chocolate hardens. Store in fridge in airtight container.
Tip: Substitute almond butter or nut-free butter for peanut butter if desired.
This recipe was sourced from wholesomesweet.com
