Everyone deserves to indulged on something sweet on occasion! And while these clusters are still a sweet treat, the benefit is that they aren’t filled with processed chemicals and added sugar.
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INGREDIENTS:
Peanut Butter Layer:
– 1/4 c coconut oil, room temperature
– 1/2 c peanut butter
– 1 tsp vanilla extract
– 2 tbsp raw honey
– 1/4 c raw almonds, chopped
– 1/4 c dry roasted peanuts
Chocolate Layer:
– 1/4 c coconut oil, melted
– 1/2 c peanut butter
– 1/3 c cacao powder
– 1 tsp vanilla extract
– 2 tbsp honey
– 1 tbsp chia seeds
DIRECTIONS:
1. Add ingredients for the peanut butter layer to a medium size bowl and mix until well combined.
2. Set mini muffin liners in a mini muffin pan.
3. Spoon about 2 tsp of the peanut butter batter, filling each muffin cup about halfway.
4. Place the muffin pan in the freezer for about 10 minutes, allowing the peanut butter layer to get semi-hard.
5. Mix all ingredients for the chocolate layer in a medium size bowl.
6. Remove the muffin pan from the freezer and spoon about 2 tsp of the chocolate layer on top of the peanut butter layer.
7. Place tray back in the freezer for about 15 minutes, until both layers have hardened.
8. Store in the freezer and move to the refrigerator before serving.
