Ingredients:

• Stevia in the Raw (baking stevia)
• Organic baking cocoa powder (picture at bottom of the page)
• Organic virgin coconut oil 
• Mini cupcake tin and liners (liners not required) or heart silicone pan!
• Peanut butter
• (Not pictured) organic vanilla extract 

For the peanut butter, you can choose whatever you want BUT if you want to keep it super low carb, you’ll want to get an organic kind with no added sugar. It doesn’t matter whether you choose chunky or smooth, it all comes down to your preference. I also like to use mini cupcake liners to keep mess to a minimum and for ease of removal from the baking pan. As for the coconut oil, it melts at 76 degrees, so it can be messy. If you have a toddler, here’s a little warning: it gets ALL over.

Directions:

• 4 Tablespoons of coconut oil 
• 2 Tablespoons of cocoa powder 
• 1 Teaspoon of vanilla extract 
• 1/8 Cup of stevia 

1. Put your cupcake liners in the pan and add 1 level teaspoon of peanut butter to each one. Try your best to pour them into the center or they’ll come out lopsided. If you’re anything like me, you like to have equal bites of peanut butter to chocolate ratio 😃.
2. Next, put the coconut oil in a saucepan on low heat. Remember, coconut oil melts at 76 degrees so we don’t need it to bubble or boil at all.
3.  Add your cocoa powder and vanilla, and stir well until the powder is thoroughly mixed in.
4. Add your stevia and mix well. 
5. Once everything is combined, remove the mixture from the stove and spoon the liquid chocolate into each cup. I do one spoon full in each and then start over at the beginning until the mixture is gone. 
6. After they are all filled, you’ll want to put the whole cupcake tin into your freezer for about 45 minutes to 1 hour. It may take less depending on your fridge. 
7. ENJOY 😊