They are so easy to make and only require a few five simple whole food ingredients.
1 cup of chocolate chips
1 tbsp melted coconut oil.
Peanut Butter Layer.
1/2 cup natural peanut butter
1/4 cup raw honey or pure maple syrup.
2 tbsp melted coconut oil
Pinch of sea salt or to taste.
Line a muffin tin with paper or silicone liners.
The batter should make about 10-12 cups depending on how thick you make your layers.
Melt your chocolate chips and coconut oil for 1 minute in a microwave, remove and stir and place it back for 30 seconds interval. Until chocolate chips have melted and smooth.
Using a spoon, scoop in 1-2 tbsp of the chocolate to each prepared muffin tin to cover the bottom.
Place the tray into the freezer for about 10 minutes for chocolate to set.
In another bowl, add peanut butter, honey, coconut oil and sea salt. Microwave for about 1 minute or until mixture is slightly melted and pourable, stir to combine.
Remove the tray from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 10 minutes.
Pour the remaining chocolate over each cup, using just enough to completely cover the peanut butter layer.
Place the tray back in the freezer and let it sit for about 30-60 minutes to completely set.
Remove and store in the refrigerator until ready to use.
The leftover can stay in the refrigerator for up to 7 days, or in the freezer for up to 2 months.