1/4 cup coconut oil
Scant 1/2 cup vegan chocolate protein powder (or cacao powder)
Scant 1/4 cup maple syrup
1 teaspoon vanilla extract
2 heaping tablespoons peanut butter
2 tablespoons almond slivers
Melt the coconut oil in a pot, then stir in the cacao powder, maple syrup and vanilla extract. Line a couple single-serving tart tins with tinfoil or plastic wrap. Pour 1/4 of the chocolate mixture into each of the bottoms of the tins, scoop on a spoonful of peanut butter then pour on the remaining chocolate mixture, covering the peanut butter layer. Sprinkle with almond slivers and put in the freezer for at least 30 minutes, or until solid.
NOTES: you can use any kind of nut or seed butter you like; you can use cocoa or carob instead of cacao; you can use vanilla powder instead of vanilla extract; you can cacao butter instead of coconut oil; if your peanut butter doesn’t have any salt in it, I suggest sprinkling on a little before putting the cups in the freezer. I used Earth Balance Creamy Peanut Butter and Ka’Chava Chocolate Whole Body Meal (vegan protein powder).