| Servings |
cups
|
Ingredients
- 2 tbsp butter
- 1/3 cup cacao powder or cocoa powder
- 2/3 cup peanut butter try to use 100% nut butter
- 1/2 tsp vanilla extract
- 2 tsp Natvia natural stevia sweetener
- 2 tbsp coconut oil melted
Ingredients
|
|
Instructions
- Line a 12-cup muffin tin with paper cases.
- For the base, combine the butter in a bowl with the cacao powder, half the peanut butter, half the vanilla and half of the Natvia
- Stir until smooth and well combined.
- Spoon the mixture equally into the cases.
- Place the tin in the freezer for about 10 minutes, or until the mixture is firm but not hard.
- Meanwhile, prepare the topping by combining the melted coconut oil in a bowl with the remaining peanut butter, vanilla and Natvia
- If the mixture does not combine well, heat it in a microwave or in a small saucepan over low heat.
- Remove the tin from the freezer and spoon the topping mixture evenly over the bases.
- Return to the freezer for a further 20 minutes, or until set.
- Store leftovers in the freezer or fridge.
Recipe Notes
Recipe serves 12 at 128 cals each