image by: png tree
Servings: 12
Ingredients
- 1 cup coconut oil
- ½ cup natural peanut butter
- 2 tablespoons heavy cream
- 1 tablespoon cocoa powder
- 1 teaspoon liquid stevia
- ¼ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 1 ounce/28 grams chopped roasted salted peanuts
Method
- Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.
- Pour the chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top—place molds on a baking sheet.
- Freeze the chocolate-peanut butter mixture until firm, at least 1 hour. Unmold the chocolate-peanut cups and transfer them to a resealable plastic bag or an airtight container.
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