Originally published: AUGUST 7, 2016

Only 3 ingredients needed, makes 12:

  • 1 package vegan chocolate chips (dairy free, soy free, gluten free)
  • 3/4 cups organic peanut butter (you can use any nut or seed butter)
  • 6 tablespoons of coconut oil 

You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners. 

Set up the double boiler, or pot with water to boil with a bowl on top, turn the dial to med. high. Don't let the bowl sit in the water.  PLace 1 cup chocolate chips with 2 tablespoons of coconut oil. Stir and melt. Turn off heat and leave on the pot to keep warm.

Scoop out 3/4 cups peanut butter (or whichever nut butter you choose) and add in 2 TBSP of coconut oil. Mix it all together and set aside.

Get those muffin liners in the muffin tins. Scoop some melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minute to slightly set. Add a small scoop of peanut butter and coconut butter mix in the centre, make sure chocolate is covered. I like to set this in the freezer for 15 minutes. Take 1cup of chocolate chips again and 2TBSP coconut oil and heat like you have already done. Scoop remaining chocolate on top of each cup. Return to the freezer for about 15-30 minutes until serving.

If you are not going to be eating them right away, make sure you take them out of the freezer about 20minutes before serving. Remove from muffin papers. Serve!

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