Ingredients:

  • 1.5 cups (250g) Dark Chocolate, 70% Cacao or higher
  • 1 tbsp (15ml) Refined Coconut Oil
  • 0.5 cup (125g) Natural Peanut Butter, creamy style
  • 2 tbsp (30ml) Maple Syrup or Honey
  • 1 tbsp (8g) Coconut Flour
  • 0.5 tsp Vanilla Extract
  • 1 pinch Flaky Sea Salt

Instructions:

  1. Combine the dark chocolate and coconut oil in a microwave-safe glass bowl. Melt in 30-second intervals, stirring between each, until the mixture is glossy and fluid.
  2. Spoon roughly 1-2 teaspoons of the melted chocolate into 12 standard silicone muffin liners. Tilt the pan to ensure the bottom is fully coated.
  3. Place the tray in the freezer for 5–7 minutes until the chocolate foundation is firm to the touch.
  4. In a separate small bowl, whisk together the natural peanut butter, maple syrup, coconut flour, and vanilla extract until a stabilized dough forms.
  5. Place a small dollop (approx. 1-2 teaspoons) of the peanut butter mixture into the center of each frozen chocolate base.
  6. Cover the peanut butter centers with the remaining melted chocolate and garnish with a sprinkle of flaky sea salt.
  7. Freeze for an additional 20-25 minutes until completely set before removing from the liners.