Macros: 63 cal, 6.7g Fat, 0.8g Total Carbs, 0.2 Net Carbs, 0.9g Protein

Makes: 15 mini peanut butter cups

Ingredients:

• 1/3 cups (g) Extra Virgin Coconut Oil
• 2 TBS (10g) Dutch Process Baking Cocoa
• 1/2 tsp Vanilla Extract
• sea salt (to taste)
• 3 TBS (48g) Peanut butter (look for low carb around 5 Total Carbs/2 net carbs per 2 TBS)
• mini muffin liners

Directions:

1. Melt coconut oil in microwave until liquid (about 15 seconds)
2. Mix in baking cocoa and vanilla extract
3. Pour into 1/2 tsp of mixture into muffin liners and place in freezer until set (about 8 minutes).
4. Remove from freezer and add 3g of peanut butter to each cup.
5. Top with 1 full tsp of cocoa mixture and sprinkle with sea salt to taste.
6. Place back into freezer for another 8 minutes for the top layer to set.