Recipe & Images by Mel

  • 1/4 Cup coconut oil
  • 1/4 Cup Cocoa butter
  • 3 Tbsp PROFI Vanilla
  • 1/4 Cup peanut butter
  • 2 Tbsp tapioca starch
  1. Place cocoa butter, coconut oil, and PROFI Vanilla  in a small saucepan over medium heat. Whisk together until well combined, and a liquid consistency has been achieved.
  2. Line a small muffin pan with liners. Fill the bottom of each liner with a thin line (less than 1/2 cm ) of the white chocolate mixture and place in the freezer
  3. In the mean time, scoop your peanut butter and tapioca flour into a bowl and mix well. You are going to use more tapioca than you think you’ll need. Ideally, you want to use enough that you can roll your PB into little balls and flatten those into circles that you can place nicely over top of your white chocolate.
  4. Top the cups with the rest of the white chocolate and place back in the freezer until they have set!

Note: keep these in the fridge or freezer as they will melt easily at room temp!

They will keep for over a week in the fridge, and longer in the freezer but truthfully, I don’t think they will last!