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INGREDIENTS
Shell
3 c dark chocolate chips
1 T oil (vegetable,coconut,canola)
1 t vanilla
Filling
3T nut or seed butter (peanut,almond,cashew,sunflower)
1 t Himalayan’s Finest fine salt
1 t oil (vegetable,coconut,canola)
1/4 c fine sugar
Topping
Himalayan’s Finest pink salt (grinder)
DIRECTIONS
Use mini muffin liners in mini muffin pans
Using a double boiler, add chocolate chips,oil and vanilla.
Melt over pot of almost boiling water
Blend well.
Fill bottom of each muffin liner with approximately 2 t of chocolate mixture
Set aside remaining chocolate for the top of cups
Place muffin pans in freezer
In a blender combine nutbutter, salt,oil and sugar
Blend until creamy.
Spoon out 1 t of nutbutter mixture on top of chocolate in liner
Then spoon out 1-2 t of remaining chocolate on top of nutbutter
Place cups back into freezer for 30 minutes
SERVE and ENJOY

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