>> 12 oz unsweetened or semisweet Baker's chocolate
>> 3 tsp coconut oil
>> 1/2 cup creamy, natural peanut butter
>> 1 tbsp pine powder
>> 1/4 sea salt
>> pine powder for sprinkling
Melt the chocolate and coconut oil in a double boiler over low heat, stirring constantly.
Place a tablespoon of melted chocolate into each silicone muffin cup. Once all the cups have choclate in them, place the cups in the freezer for 15 minutes.
Meanwhile, in a food processor, place the peanut butter, pine powder and salt, blend until well incorporated. Take the cups out of the freezer. Place a heaping tablespoon of peanut butter onto the chocolate in each cup; then smooth it out. Place back into the freezer for another 15 minutes.
Remove from freezer and top the peanut butter with a tablespoon of melted chocolate. If there is any leftover chocolate add into the cups. Place back in the freezer for 5 minutes, remove, sprinkle on some pine powder; then return to the freezer for minimum 10 minutes.
Remove the silicone muffin cups, and store covered in the fridge. Remove from the fridge about 10 minutes before serving.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Eastern White Pine
Recipe Category: Desserts and Snacks
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