24/01/2025
Celebrate ๐๐ผ๐๐๐๐๐ผ๐ ๐๐๐ผ๐๐๐ ๐ฝ๐๐๐๐๐ ๐ฟ๐ผ๐ with our ๐ฃ๐ฒ๐ฎ๐ป๐๐ ๐๐๐๐๐ฒ๐ฟ ๐๐ฎ๐ฟ๐ผ๐ฏ ๐๐๐ฝ๐ recipe!
*๐๐ข๐ณ๐ฐ๐ฃ ๐ช๐ด ๐ข ๐ฉ๐ฆ๐ข๐ญ๐ต๐ฉ๐บ ๐ข๐ญ๐ต๐ฆ๐ณ๐ฏ๐ข๐ต๐ช๐ท๐ฆ ๐ต๐ฐ ๐ค๐ฉ๐ฐ๐ค๐ฐ๐ญ๐ข๐ต๐ฆ ๐ข๐ฏ๐ฅ ๐ช๐ด ๐ค๐ฐ๐ฎ๐ฑ๐ญ๐ฆ๐ต๐ฆ๐ญ๐บ ๐ด๐ข๐ง๐ฆ ๐ง๐ฐ๐ณ ๐ฅ๐ฐ๐จ๐ด ๐ต๐ฐ ๐ฆ๐ข๐ต.
Directions
Combine 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir. Microwave, stirring every 30 seconds, until carob is melted and smooth, about 1 minute longer. Carob should not exceed 90ยฐ.
Spoon teaspoons of carob mixture into silicone molds or foil-lined mini muffin cups; press spoon into center of each cup so mixture coats the sides of liners about halfway up. Freeze until set.
Combine peanut butter, 1 teaspoon coconut oil and if using, honey, in a microwave-safe bowl. Microwave, uncovered, on high for 30 seconds; stir until smooth. Cool slightly. Drop 2 teaspoons of peanut butter mixture over carob. Freeze until set.
Melt remaining 1/2 cup carob chips and 1 teaspoon coconut oil in a microwave-safe bowl, stirring every 30 seconds. Spoon mixture by teaspoonfuls over the set peanut butter mixture.
Freeze until set. Store in refrigerator.๐พ
