Layered Peanut Butter Cups
INGREDIENTS FOR BASE
1/4 cup peanut butter
1/4 cup melted coconut oil 1 tsp. vanilla extract
2 tsp. maple syrup
2 tbsp. coconut flour
INSTRUCTIONS FOR BASE
Line 12 spots in the mini muffin tin with muffin liners.
Combine all the base ingredients together with a whisk and pour evenly into the muffin liners.
Place into the freezer for 1-2 hours or until completely hardened.
INGREDIENTS FOR TOP
3 tbsp. coconut cream
1 tbsp. melted coconut oil
1 tbsp. maple syrup
pink Himalayan Salt
Whisk the top ingredients together and place evenly over the frozen base. Sprinkle with the pink salt and place back into the freezer for 1-2 hours until completely hardened.
Remove from freezer and enjoy! Keep any extras stored in the freezer.