Ingredients:

– 4 heaped tbsp of cacao
– 2 tbsp of agave
– Water
– 4 tbsp powdered peanut butter/ 2tbsp of peanut butter
– 4 cupcake holders

Method: 

1. Mix 4 heaping tbsp of cocoa/ cacao/ carob (I would prefer cacao) with 2 tbsp of agave and enough water to make a smooth consistency. Mix well.

2. Get 4 cupcake holders and pour about 1tbsp of the chocolate sauce into each cupcake holder, freeze for at least 2 hours or until solid.

3. Then mix up 4 tbsp of powdered peanut butter (I used Pb2, if u don’t have any replace with 1 to 2 tbsp of PB and mix with a little water).

4. Take the bottom layer out of the freezer and add the PB into the middle.

5. Add rest of the chocolate sauce to top of PB and freeze overnight.

 

Delicious Recipe courtesy of:
Connor
Connor’s food journal
Check out more recipes at Vegan Connor