vegetarian | gluten free | egg free*

active prep 15 minutes or less + 8 hours cooling time

*Easily make this recipe soy free and dairy free by seeking out allergen friendly chocolate chips!

What You’ll Need:

1/2 c natural peanut butter, no sugar added

1/2 Tbsp coconut oil

1/2 c dark chocolate chips

1/2 Tbsp coconut oil

Mini muffin tin

Mini muffin tin liners

Melt peanut butter & coconut oil in the microwave for 2 minutes, or on the stovetop. Using a half tablespoon measure, dollop goodness into lined muffin tin.

Pop into the freezer for at least 1 hour.

After nut butter had its freezer time, melt chocolate & coconut oil in the microwave for 2 minutes, or on the stovetop. Using a half tablespoon measure, dollop goodness onto the prepared peanut butter.

Pop back into the freezer for at least 1 hour before enjoying!

Store these in your freezer for any length of time, though they won’t last that long ;)

Makes 12 cups, serving 6