Bottom Layer (peanut butter)
• 1/3 cup pb
• 2 T coconut oil, melted
• 1 tsp vanilla extract
• 2 T honey
• sea salt
Top Layer (chocolate)
• 1/3 cup pb
• 2.5 T coconut oil, melted
• 1 tsp vanilla
• 3 T unsweetened cocoa powder
• 2 T honey
Directions
1. Mix ingredients for bottom layer and put about one tablespoon of mixture into each spot in a mini muffin tin
2. Mix ingredients for top layer and put about one tablespoon in each muffin tin space, on top of the peanut butter layer.
3. Place tin in freezer until solid. Store in closed container in freezer. Yum!
*my friend gave me this recipe and I don’t know where she found it.
