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Prep Time: 10 minutes

✅ Freeze Time: 30–45 minutes

✅ Servings: 12 mini cups

✅ Difficulty: Super Easy

🧾 Ingredients

1 cup natural peanut butter (smooth)
1½ cups sugar-free chocolate chips (or dark chocolate)
2 tbsp coconut oil
1–2 tbsp powdered sweetener (optional, keto-friendly)
Pinch of sea salt (optional)

👩‍🍳 Instructions (Step-by-Step)

1️⃣ Melt Chocolate

In a microwave-safe bowl, melt chocolate chips + coconut oil.
Heat in 30-second intervals, stir until smooth.

2️⃣ First Chocolate Layer

Line a muffin tray with paper liners.
Add 1 tsp melted chocolate to each cup.
Freeze 10 minutes.

3️⃣ Peanut Butter Layer

Mix peanut butter + sweetener (if using).
Add 1 tsp peanut butter over frozen chocolate.
Flatten gently with spoon.

4️⃣ Top Chocolate Layer

Add another spoon of melted chocolate on top.
Sprinkle sea salt (optional).
Freeze 20–30 minutes until firm.

🍽️ How to Store

Keep in freezer (best texture).
Store up to 2 months in airtight container.
Let sit 2–3 minutes before eating.