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INGREDIENTS
(6 Servings)

1/2 cup of natural peanut butter
2 tbsp of maple syrup
2 tbsp of coconut oil
1/2 tsp of vanilla extract
Pinch of salt
1 cup of dark chocolate chips
1 tsp of coconut oil (for chocolate)

DIRECTIONS
In a bowl, mix peanut butter, maple syrup, coconut oil, vanilla extract, and a pinch of salt until smooth.
Line a muffin tin with 6 paper liners.
Melt the chocolate chips with 1 tsp of coconut oil in a microwave or double boiler.
Spoon a small layer of melted chocolate into each liner and freeze for 10 minutes.
Add a layer of the peanut butter mixture on top of the chocolate base.
Top with the remaining melted chocolate and smooth the tops.
Freeze for 20–30 minutes until set. Store in the fridge or freezer until ready to eat.

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