peanut butter (I just scoop straight from the jar–who likes measuring peanut butter?!)
In a small blender, blend together the cocoa powder, coconut oil, and maple syrup until it is creamy. If you don’t have a small blender, then you can whisk the ingredients together by hand. Just make sure you use a deep bowl so the cocoa powder doesn’t go everywhere and you whisk it very well.
Put your paper liners on a cookie sheet.
Using a teaspoon, drop 1 teaspoon of the chocolate mixture into the cups.
You can lift and drop the cookie sheet on the counter to help the chocolate lay flat.
Next, use a teaspoon or a 3/4 teaspoon to drop 3/4 teaspoon peanut butter on top of the chocolate. Finally, add an additional teaspoon of chocolate on top of the peanut butter.
Again, you can lift and drop the cookie sheet to help the chocolate lay flat. Or you can use your finger. 😉
Place in the freezer for at least 20 minutes to allow the chocolate to harder.
These need to be stored in the fridge or the freezer. Enjoy!
Note: If you use a full-sized muffin tin, you will use more of the chocolate mixture and peanut butter for each cup, and you will get about 4 cups. If you use a mini-muffin tin, you’ll get about 9.