In this recipe you can use any kind of nut or seed butter! If you are allergic or choose not to eat peanuts, it is delicious with cashews: Salted Cashew Butter Chocolates
3/4 cup peanut butter (Homemade is best because it doesn't have harmful additives. If you buy it from the store, make sure the ingredients are only peanuts (preferably organic), without added sugar, oil, or preservatives.)
1 Tablespoon maple syrup, agave, or honey
2 Tablespoons coconut oil
Chocolate
1/4 cup raw cacao powder
1 Tablespoon maple syrup, agave, or honey
1/4 cup melted coconut oil
I used a star shaped ice cube tray, but any ice cube tray, silicone mold, or mini muffin liner will work. If you coat the tray or muffin liner with a little coconut oil, the chocolate will come out very easily.
I tried two different strategies.
Strategy one did not work as well because the peanut butter tended to stick to the tray. I dropped a spoonful of peanut butter mixture into the mold first, let it freeze for 10 minutes. Then added a spoonful of chocolate on top and let it freeze for 15 minutes. Some of them came out easily, but a few stuck.
I recommend strategy two:
1. Poor a small amount of chocolate into the tray and let it freeze for 5-10 minutes.
2. Spoon a small amount of peanut butter over the chocolate and stick it in the freezer for 5-10 minutes to set.
3. Fill the rest of the tray with the chocolate and let it sit in the freezer for about 15 minutes.
Having the chocolate on either side of the peanut butter will hold it in place.
Keep it in the freezer until you serve it because the coconut oil will begin to melt.