¼ cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped-chocolate chips are fine too
Optional Toppings: 2 teaspoons Ground rose petals, Flaked salt
- Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
- Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
- Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!
If topping with crushed flower petals and flaked salt, heat your oven to 300 degrees.
Place the pan into the oven for 10 seconds-keep the door open. Sprinkle on a pinch of rose petals and then a pinch of flaked salt. Refrigerate for ½ hour. Store in the refrigerator or freezer.