- 1/2 C melted coconut butter
- 2 T raw cacao
- pinch salt
- 4 drops monk fruit or stevia
- 3 T peanut butter ( I used pb that is rather thick)
- 2 drops stevia
- pinch sea salt
1-Melt well the coconut butter in its container. Fill a pan with water and bring it boil. then add the coconut butter jar and let it melt. Stir it as soon as you can. This process might take 10-15 min so be patient.
2-Spoon out 1/2 C of the melted coconut butter on a bowl and mix the rest of CHOCOLATE ingredient list well.
3-You can use heart molds or simply small paper muffin cups. ( if you do double them up so they hold the filling better) pour only a thin layer of chocolate. Remember that we will need to pour more chocolate to cover the filling later.
4- Once the molds are filled place them in a flat surface in the freezer for about 10 min.
5-Once frozen put a small dollop of filling ( I use a 1/2 t - 1 tsp on each) in the middle of each mold and lastly stir the left over chocolate and pour a thin layer to cover the pp. If you use the filling is bulging out, flatten it up a bit with a spoon after you pour the top chocolate layer.
6-Put it back to the freezer for 15 min.
READY TO EAT!!
**Keep them into a baggy our glass Tupperware in the freezer to be ready to eat!
** If you use small muffins paper tins will yield you about 7-8 c. If you use heart shaped molds it depends on the size of the mold.
** I used Nutiva coconut butter for best results.
Mix all the filling ingredients
if your pb is too runny, add a bit of coconut flour to thicken