Ingredients
- 3/4 cup natural creamy peanut butter (or almond butter)
- 3 tablespoons coconut oil
- 3 tablespoons cocoa powder unsweetened
- 30-40 drops liquid stevia to taste
Instructions
- Line a mini muffin pan with mini muffin liners.
- Place the peanut butter and coconut oil in a large, microwave-safe bowl and microwave until smooth and melted, about 1 minute.
- Whisk in the cocoa powder until smooth. Whisk in the stevia to taste.
- Fill the muffin cavities about 3/4 of the way full. Gently place the pan into the refrigerator and chill until firm, about 1 hour.
