This recipe is from my Instagram archives, and I thought it deserved a new home, here on the blog. I hope you like this recipe as a healthier option to a sweet treat.
1/3 cup homemade peanut butter, or favorite brand of PB
2 Tbsp melted coconut oil
1 tsp vanilla extract
2 Tbsp maple syrup
pinch of sea salt
How To:
Step 1 - Line a muffin tin with cupcake liners, spray with coconut oil. Set aside.
Step 2 - In a medium bowl, stir together all ingredients for the chocolate layer, until smooth. Set aside.
Step 3 - In another bowl, stir together all ingredients for the peanut butter layer, until smooth. Set aside.
Step 4 - Scoop a heaping 1/2 Tbsp of the chocolate layer into each muffin cup. Repeat until all are filled. Pick up the tray and shake/tap gently to even out the layer.
Step 5 - Repeat step 4, but now with the peanut butter layer.
Step 6 - Sprinkle each cup with sea salt - I love to use flaked sea salt for this - place the tray in the freezer for about 30 minutes or until firm.
Enjoy! Tag me on IG @gigiikent if you end up making this recipe - I love to see what others create.
Disclaimer:
This post contains affiliate links. This means that if you purchase from any of the above links, I may make a small commission, but at no extra cost to you. Thank you for your support of my small business.
