Cook time: 30 minutes plus chill time
Makes 9 cups
4 tbsp crunchy peanut butter
3 Tbsp honey/ maple syrup
3 tbsp coconut oil
3 Tsp Arctic Berry Lingonberry Powder
50g 80% Dark chocolate
Tsp coconut oil
Gently melt the coconut oil and peanut butter together, then stir through the sweetener and berry powder.
Take half of this mixture and pour into the base of either paper or silicone cupcake cases.Pop these into the fridge to chill for 20 minutes. Gently melt the dark chocolate, then spread this over the peanut butter layer and allow these to chill for another 10 minutes. Finally, top these off with the remaining peanut butter mixture, then allow these to set for a couple of hours until firm.