Serves 24 small muffin size
- ½ cup coconut oil
- ¼ cup coconut milk
- ¼ cup cocoa powder
- 1 tsp. vanilla
- stevia to taste
- Peanut butter or almond butter
- Line small muffin tins with paper liners. Into each liner, add a small scoop of peanut butter (or almond butter), until about ½ full.
- Heat the coconut oil, slowly on low. As soon as the oil becomes liquid, remove from heat and add the cocoa, vanilla and coconut milk. Stir while it thickens. Add the stevia to taste.
- Pour the chocolate mixture over top of the peanut butter in each liner.
Wrap and place in freezer.
Note: For a special “core diet “ treat, add a layer of brown rice popped cereal in between the nut butter and chocolate