Peanut Buttert Cups healthy gluten free

By tinathorn

Nutrition info: 105 calories | 10.1g fat | 3.3g carbs | 1.3g carbs | 2.9g protein

Ingredients

• Bottom Layer:
• 2 Tbsp coconut oil, melted
• 1/4 cup smooth peanut butter (all-natural)
• 1 tsp pure vanilla extract
• 1/4 cup unsweetened cocoa powder
• 8 drops of liquid stevia (or to taste)
• Top Layer:
• 2 Tbsp coconut oil, melted
• 1/4 cup natural smooth peanut butter
• 1/2 tsp pure vanilla extract
• optional: unsweetened coconut

Details

Adapted from fitfoodiefinds.com

Preparation

Step 1

Line a mini muffin tray with 12 cupcake lines (I used the reusable kind). Stir all ingredients for the bottom layer together until smooth ( you may have to melt the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide between the wells (each should be about half full). Put the tray in the freezer on a flat surface and freeze until solid (It took mine about 10 minutes). Meanwhile, stir all ingredients together for the top layer until smooth (again, you may have to heat the coconut oil and peanut butter for 20 seconds to get them to mix well) and divide on top of the set chocolate mixture. Return to the freezer and freeze until solid (it took me an additional 10 minutes). Store the treats in the freezer.