Prep Time15minutes minutes
Total Time2hours hours
Servings: 16 cups
Calories Per Serving: 342 kcal
Ingredients
- ▢24 ounces semi-sweet or dark chocolate, chopped
- ▢2 tablespoons coconut oil
- ▢1 1/2 cups creamy peanut butter
- ▢1/2-1 cup powdered sugar
- ▢6 tablespoons salted butter, at room temperature
- ▢1 teaspoon vanilla extract
- ▢sea salt
Instructions
- 1. Line a baking sheet with paper cupcake liners.2. Melt the chocolate and coconut oil in a bowl in the microwave until melted. Drop 1 tablespoon of melted chocolate into each liner, then use the back of a spoon to brush the chocolate 1/2 way up the sides of the liner. Place in the freezer for 10 minutes, until firm.3. Meanwhile, beat together the peanut butter, sugar, butter, and vanilla until smooth and creamy.4. Spoon 1 rounded tablespoon of peanut butter into each chocolate cup. Freeze another 10 minutes, then spoon over the melted chocolate, covering all the peanut butter. Sprinkle with flaky sea salt.5. Freeze until completely frozen, about 2 hours. Remove from the freezer, let sit 2-3 minutes. Eat and ENJOY!
