In a small glass measuring cup, melt coconut oil in the microwave until fluid (about 30 sec.). In a mixing bowl, combine ¼ cup melted oil, peanut butter, vanilla and maple syrup until smooth. Reserve ½ of the peanut butter mixture to a separate small mixing bowl; set aside. Add remaining oil and cocoa powder to the bowl; stir to combine. Scoop chocolate mixture evenly into 16 mini muffin cups lined with paper liners. Top evenly with peanut butter mixture; sprinkle with salt. Freeze cups until firm (about 20 min.). Store frozen. Serve straight from the freezer or let stand at room temperature 1-2 min. before eating.
Peanut Butter Cups
¼ cup plus 1 ½ tsp. coconut oil, divided
⅔ cup Kowalski's Fresh Peanut Butter, at room temperature
2 tsp. pure vanilla paste or extract
¼ cup. Kowalski's Pure Maple Syrup (or Kowalski's Pure Honey)
3 tbsp. cocoa powder
- freshly ground Kowalski's Pink Himalayan Sea Salt, to taste (optional)