Ingredients
- 1/2 cup Bioglan Coconut oil
- 1/3 cup Bioglan Cacao Powder
- 2T pure maple syrup
- 1t pure vanilla essence
- 1/3 cup smooth peanut putter
- salt
Method
- Line a mini cupcake tray with cupcake liners.
- Melt coconut oil over low heat and add cacao, maple and vanilla. Whisk until there are no lumps.
- Pour 1/3 of the coconut oil mixture into the bottom of the cupcake liners and place in the freezer to harden for 5 minutes.
- Remove from freezer and add a dollop of peanut butter in each cupcake liner. Pour the remainder of the mixture on top of the PB layer and sprinkle with salt.
- Place the tray pack into the freezer to set, store in freezer.
March 29, 2018
