1 cup natural peanut butter (240 g), or other nut butter
¼ cup honey (85 g)
hemp heart, for garnish (optional)
Special Equipment
muffin tin, or silicone molds or mini paper liners
Nutrition Info
Calories 192
Fat 15g
Carbs 13g
Fiber 1g
Sugar 9g
Protein 3g
How to Make It
1. Step
In a microwave-safe bowl, combine the dark chocolate and 5 tablespoons of coconut oil. Microwave in 30-second intervals, stirring in between, until melted.
2. Step
Add the vanilla and CBD oil and stir until combined. The mixture should be smooth and pourable.
3. Step
Pour ½ of the chocolate mixture into the molds, enough to come about ⅓ of the way up the sides of each cup. Freeze for 15 minutes.
4. Step
In a separate microwave-safe bowl, combine the peanut butter, honey, and remaining 2 tablespoons coconut oil. Microwave in 30-second intervals, stirring in between, until smooth and pourable.
5. Step
Pour the peanut butter mixture evenly over the chocolate layers in the molds. Make sure to leave enough room for the second layer of chocolate. Freeze for 10 minutes.
6. Step
Pour the remaining chocolate mixture evenly over the peanut butter layers in the molds, filling completely to the rim of each. Wipe off any excess that spills over the edges. If desired, sprinkle the cups with hemp hearts for added crunch. Freeze for 1 hour, until set, then pop out of the molds. The cups will keep in an airtight container in the refrigerator for up to 1 month.
