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Line a 12-cup muffin tin with 12 silicone liners. Set aside.
Combine 1/2 a cup of chocolate chips and 2 Tbsp of coconut oil in a microwave-safe bowl and cook on high in 15 second intervals, stirring well in between each session. Stop cooking when the mixture is very smooth. Be careful not to overcook, as the chocolate will become thick and goopy.
Measure 1 tsp of the melted chocolate into each silicone cup. Using the back of the measuring spoon, gently push the chocolate up the sides of the silicone cup about 1/4 inch.
Place in the freezer for 15 minutes. If you are using an all natural peanut butter and at one time the oil had separated from the nut butter (or still is!), stir very well so the oil is incorporated and place this in the freezer too.
Remove the muffin tin and peanut butter from the freezer. If you want a thin peanut butter layer (seen in the pictures), scoop 2 tsp of peanut butter into each muffin cup. If you want a thick peanut butter layer (YUM!), scoop 3 tsp of peanut butter into each muffin cup.
As best as you can, spread the peanut butter to the edge of the muffin cup and level the top. Place in the freezer for 15 minutes.
Remove the muffin tin from the freezer. Working fast and on just one muffin cup at a time, measure 1 tsp of chocolate into each muffin tin. Use the measuring spoon to get the chocolate all the way to the edge and level the top. The chocolate will harden fast, since the peanut butter is frozen, so work fast to ensure a completely smooth top (or just eat the ones that aren’t quite as pretty).
Store in the freezer.