Bottom Layer:
2 Tbsp melted coconut oil
4 Tbsp smooth natural peanut butter
1 Tbsp pure maple syrup
Stir until smooth.
Set 10 mini muffin pan liners onto a tray or plate. Pour one tablespoon into each muffin cup liner without dribbling it down the inside. Put it in the freezer on a flat surface.
4 Tbsp smooth natural peanut butter
1 Tbsp pure maple syrup
Stir until smooth.
Set 10 mini muffin pan liners onto a tray or plate. Pour one tablespoon into each muffin cup liner without dribbling it down the inside. Put it in the freezer on a flat surface.
Top Layer:
2 Tbsp melted coconut oil
4 Tbsp smooth natural peanut butter
1/4 cup unprocessed cocoa powder
1 Tbsp pure maple syrup
4 Tbsp smooth natural peanut butter
1/4 cup unprocessed cocoa powder
1 Tbsp pure maple syrup
Stir until smooth. Remove the pan with the bottom layer from the freezer. Add 1 Tbsp of the chocolate mixture to each muffin cup. It will fill them all the way to the top! Put the tray back in the freezer for 15 minutes. Enjoy one! Wipe chocolate from corner of mouth. Then put the treats in a container in the fridge to store them.
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