Double Peanut Butter Cups
1 cup coconut butter
¼ cup coconut oil
⅓ cup peanut butter + more for filling
2 tablespoons raw cacao powder
1 tablespoon coconut nectar (optional)
Line a mini muffin tin with liners (or just set liners in a baking dish)
Place coconut butter and oil in a pyrex bowl over low heat (or prepare double-broiler) until melted. Stir until melted. Add peanut butter and whisk until incorporated. Remove from heat and allow to slightly cool (5 minutes). Add cacao powder and whisk until combined. Stir in coconut nectar if using, stirring vigorously (will cause mixture to thicken).
Add a tablespoon of chocolate mixture to bottom of liners. Transfer to the freezer for 15 minutes to set. Place 1 teaspoon of peanut butter in the liners, and spoon another tablespoon of the chocolate mixture on top. Place back in the freezer for at least 30 minutes. Store in the fridge.
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