✤1 cup (~180g) dark chocolate chips
✤1 tbsp coconut oil
✤1/4 cup (64g) creamy peanut butter
✤1/4 cup jam/jelly/preserve of choice
❖Using a double boiler, melt the chocolate chips and coconut oil together until smooth.
❖Add 1 tsp of the chocolate mix into one of the 12 mini muffin cups, spreading it up the sides with the back of a spoon. Freeze for 15 minutes.
❖Remove from freezer and top each cup with ½ tsp peanut butter and ½ tsp jam. Freeze for another 15 minutes.
❖Once the last layer has thickened in the freezer, finish the cups with one final teaspoon of the melted chocolate, making sure to cover all the layers completely inside the cups.
❖Freeze for at least 2 hours, until totally hardened. Store in an airtight container in the freezer for up to 2 weeks.
