Difficulty: Easy Smart Points: 12/per cup
- 300g high quality semi sweet or dark chocolate, chopped (I used the brand Pantagruel as well as Camino)
- ¼ cup (4 tablespoons) melted coconut oil
- ⅓ cup (5 tablespoons) hulled hemp hearts
- ½ cup (8 tablespoons) smooth peanut butter
- 1 teaspoon high quality pure vanilla extract
- Line a standard 12-cup muffin tin with paper liners.
- Combine the melted coconut oil and hemp hearts in a blender or magic bullet type blender, and blend until smooth. Set aside.
- Using the double boiler method, or a microwave (stirring every 30 second increments, for 2 minutes), slowly melt the dark chocolate until fully melted and smooth. Set aside.
- To a small pot, add the coconut oil/hemp heart mixture along with the peanut butter and on low heat warm until melted and fully incorporated together. You want the mixture to be smooth and runny. Take off the heat and stir in the vanilla extract until fully combined.
- Using a pastry brush, line the bottoms and sides (about half way) of the paper liners with chocolate until a thin layer is created. Place in freezer and allow to harden for 15 minutes.
- Take muffin tin out of freezer, and using a pastry brush, create another layer of chocolate going over the same chocolate layer you already created, to create a thicker layer of chocolate. Place in freezer for 15 minutes to allow to harden.
- Take muffin tin out of the freezer and using a teaspoon, place small spoonfuls of the peanut butter mixture on top of the chocolate layer and carefully smooth out with the back of the spoon.
- Once all of the cups are done, working quickly portion out small spoonfuls of the remaining melted chocolate, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups. Freeze the whole pan again for 15-20 minutes to allow everything to set.
- Sprinkle with sea salt on top if you desire! Serve directly from the freezer, or store in an airtight container for up to 7 days in the fridge. Enjoy!