• 1 cup of coconut oil 
  • ½ cup natural peanut butter
  • 2 tablespoon heavy cream 
  • 1 tablespoon liquid stevia
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon kosher salt 
  • 1 ounce chopped roasted salted peanuts 


Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

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