INGREDIENTS
Chocolate Layer:
- 1 cup dark chocolate chips
- 2 Tablespoons melted coconut oil
Peanut Butter Layer
- 1/2 cup natural creamy peanut butter
- 1/4 cup Rango Honey
- 2 Tablespoons melted coconut oil
- pinch of sea salt
INSTRUCTIONS
- Line a regular size muffin tin with 12 cupcake liners.
- Melt chocolate chips and coconut oil for 1 minute in the microwave, or until chocolate chips have melted and chocolate is smooth.
- Using a spoon, pour enough chocolate to thinly cover the bottom of the cupcake liners (you will need to save half for the top layer). Place tray into the freezer for about 5 minutes to set while you make the peanut butter layer.
- In another bowl, add peanut butter, Rango Honey, coconut oil and sea salt. Microwave for about 15 – 20 seconds or until mixture is slightly melted and pourable. Stir to combine.
- Remove tray from the freezer and pour peanut butter mixture evenly over each cup. Place back in the freezer to set for about 5 minutes.
- Pour remaining chocolate over each cup, using just enough to completely cover the peanut butter layer. You can also sprinkle sea salt on top of the chocolate if you want.
- Place tin back in the freezer for about 30 minutes to set completely. Remove from freezer and enjoy!
- Store your leftovers in the fridge or freezer.