This dessert is made using a silicone mold, but you could easily use a muffin tin and muffin liners to achieve the same result. Also, feel free to play around with the toppings. My kids like the coarse grain Celtic sea salt the best, but I’ve also made these with pomegranate arils sprinkled on top and they are delicious! I think some other fun toppings would be candied ginger, cayenne pepper, or chopped nuts.
- 1 (10 oz) bag of Enjoy Life brand semi-sweet mini chocolate chips
- ½ cup coconut oil
- 1 cup peanut butter
- ¼ cup honey
- 1 tsp vanilla extract
- ¼ tsp salt
- Celtic sea salt or Fleur de Sel for topping
- Use a double boiler or if you don’t have one, set up the following: Fill a medium pot with an inch of water and place a smaller pot or heat-safe bowl on top ensuring the water is not touching the bottom of the smaller pot or bowl. The smaller pot or bowl should rest tightly on top of the pot and any water or steam should not be able to escape.
- Bring water to a boil then reduce to lowest heat. Add the chocolate chips and coconut oil to the smaller pot on top and stir until melted. Remove from heat.
- Divide half of the melted chocolate between the silicone (or paper baking) cups. There should be a thin, even layer of chocolate in each baking cup. Freeze for 30 minutes until solid.
- Meanwhile, in a bowl combine the peanut butter, honey, vanilla and salt. Stir until smooth.
- Divide the peanut butter between the baking cups by spooning the peanut butter into the center of solid chocolate. Drizzle the remaining melted dark chocolate around and overtop the peanut butter. Sprinkle with sea salt or your preferred topping.
- Return to the freezer for about 30 minutes or until solid. Enjoy!