I was inspired by a social media post and decided to give it a go, even though I didn’t save the recipe. I threw a bunch of ingredients together, and it turned out delicious! So, I went back to perfect the measurements. However, I’m more of a creator than a strict recipe follower, so feel free to adjust the quantities to your taste. I prefer dark chocolate and am not used to sweet things, so you may want to use more honey than indicated here. Be warned: these are so good and addictive – you might eat them frozen like I do! Just don’t let them sit at room temp for too long, or you’ll have a gooey mess to lick off your fingers.
What you need:
For the Chocolate:
- 1/2 cup cacao powder
- 1/2 cup coconut oil, melted
- 1 Tbsp honey (adjust to taste)
- ½ tsp vanilla
- Pinch of sea or Himalyan salt
For the Filling:
- 1/3 cup natural peanut butter (or more if you like your PB)
- 0 – 2 tablespoons honey (adjust to taste)
- 1/2 cup full-fat plain yogurt
What you do:
Prepare the Chocolate:
- In a mixing bowl, combine the melted coconut oil, cacao powder, honey, vanilla and salt Stir until smooth and well combined. NOTE: I prefer dark chocolate, so I don’t add much sweetener. If you like it more sweet, please adjust to your taste.
Prepare the Filling:
- In another bowl, whisk together the natural peanut butter, honey, and yogurt until light and fluffy. For a quicker, fluffier result, you can use a blender or small food processor (my preferred method).
- Note: Using a blender or food processor makes the filling fluffier and more fun, like a light ice cream. Mixing with a spoon works too and is convenient.
- Choose based on your preference for convenience or experimenting with texture
Assemble the Cups:
- Line a mini muffin tin with paper or silicone liners.
- Spoon a small amount of the chocolate mixture into the bottom of each liner, just enough to cover the bottom. Place the tin in the freezer for about 10 minutes to let the chocolate set.
- Once the chocolate layer is firm, spoon a dollop of the peanut butter yogurt mixture on top of each chocolate layer, filling the cups about halfway or slightly more.
- Pour another layer of the chocolate mixture over the peanut butter filling, covering it completely.
- Freeze the cups for at least 2 hours, or until firm.
Serve:
- To serve: Remove the cups from the muffin tin and let them sit at room temperature for a few minutes to soften slightly before serving.
- NOTE: The trick here is to eat them frozen but slightly thawed. If left too long at room temperature, they turn into a liquid mess, and fully frozen can be difficult to eat. It’s like finding the Goldilocks amount of time to thaw.
