Yeah, these taste as amazing as they look! They were SUPER easy to make, too! Here is how to do it! Here is the recipe:
1 – 9oz Bag Lily’s SF Dark Chocolate Chips
2Tbsp Coconut Oil
2Tbsp Flaxseed Meal
6Tbsp Creamy Peanut Butter (I used salted)
In a double boiler, melt the chocolate chips and the coconut oil.
Prepare a 24 cup mini muffin tin with liners, and set aside.
In a small bowl, blend together the peanut butter and the flaxseed meal and set aside.
Once the chocolate and the coconut oil are melted and blended, fill the bottom of each cup with thin layer of the mixture. Set pan in fridge to cool and harden. Remove from fridge once hardened and scoop peanut butter mixture into center of each cup, equally. Top each cup with remaining chocolate mixture and return to fridge to cool and harden. Store in a Ziplock bag in the fridge. Recipe makes 24 mini cups.
Serving Size is 2 mini cups: 152 Calories, 13.8g Fat, 4 Net Carbs and 3.5g Protein