Ingredients:
Bulk Dark Chocolate 70-85%
Peanut Butter (unsweetened, I like using chunky peanut butter)
Sea Salt
You need a tart mold to shape the chocolate.
Instructions:
1. Melt your dark chocolate in a pan.
2. Spoon a small amount of the chocolate to cover the bottom of the mold.
3. Place in freezer for 5-10 minutes until solidified.
4. Spoon about a teaspoon of chocolate into the center of the mold. Press down with your finger to flatten slightly.
5. Pour chocolate over the peanut butter to cover.
6. Sprinkle with sea salt.
7. Put in freezer for 5-10 minutes to harden. Keep refridgerated for storage.
8. Enjoy!
The darker the chocolate you use, the lower the sugar content. The molds I use make fairly large cups and should have about 6g of carbs per cup with 72% chocolate.
