How to cook
Prepare silicone muffin molds. Crush the chocolate, pour it into a fireproof dish and add half of the coconut oil.
Place it on a water bath to melt. Turn off the heat and leave it on the pot with water to cool gradually and the chocolate cream to remain liquid.
In a separate bowl, mix the peanut butter with the remaining coconut oil.
Fill each muffin mold with 1-2 tablespoons of melted chocolate, put them in the freezer for 15 minutes to harden.
Then pour 1-2 tablespoons of peanut butter into each cup and put the vegan dessert in the freezer for another 15 minutes.
Then pour another layer of melted chocolate, freeze for 15 minutes again.
The vegan chocolate and peanut butter dessert is great!