- 1/2 cup chocolate chips or chopped chocolate bar
- 3-4 tbsp peanut butter, allergy-friendly sub, or even mashed banana
- 2 tsp pure maple syrup (or stevia to taste, and add an extra tbsp pb)
- 1 ice cube tray or mini cupcake liners
Gather your supplies. Grease an ice cube tray, and set aside. Carefully melt your chocolate. Pour about a third of the melted chocolate into the bottom of 8-10 molds. Mix together the nut butter and sweetener. Divide the nut butter evenly among the molds, placing it in the middle of each mold. Cover with remaining chocolate. Freeze to set the chocolate. These can be stored in the fridge or freezer, or they can stay out at room temperature for a few hours. Feel free to double the recipe!View Nutrition Facts