Description
What’s better than a combination of chocolate and peanut butter?
Ingredients
Scale
- 1 cup dark chocolate chips (you may have extra but you can figure out what to do with it..ha!)
- 1/2 cup peanut butter (seed butter will work too!)
- 1/4 tsp coconut oil
- Sprinkle of sea salt (optional)
Instructions
- In a microwave safe bowl, melt 1/2 cup chocolate in 30 second intervals. Making sure to stir in between until the chocolate is fully melted.
- Add a tablespoon of melted chocolate into a mini parchment lined cupcake pan. Refrigerate until the chocolate bottom layer has hardened. This will take about 15-20 minutes.
- As the chocolate is hardening, melt the peanut butter and coconut oil in a microwave safe bowl for 20 seconds. Stir and set aside.
- Once the chocolate has hardened, remove the pan from the refrigerator and add 1/2 tablespoon of peanut butter as the middle layer. Once again, put the pan in the refrigerator to harden. This will take the longest to harden, I like to give it 30-45 minutes at least.
- Right before adding the final chocolate layer, microwave the remaining 1/2 cup in 30 second intervals in the microwave until fully melted.
- Remove the pan from the refrigerator and add the third and final layer of chocolate. Add the optional sprinkle of sea salt and refrigerate until hardened.
Notes
These are best stored in the refrigerator as they can melt quickly!
Keywords: fodmap desserts; chocolate; fodmap diet; low fodmap
