Oh my goodness. We don't use the word 'exquisite' often, but we're using it now. This may just be one of the best chocolaty treats we've ever tried. The oil-chocolate combination just slowly melts over your tongue leaving room for our favourite peanut butter to happily roll around. Eat this one slowly; you'll be sad when it's gone!
Difficulty: 2 / 5
You can use any nut butter for these - Almond or Cashew would be incredible. Add a few tablespoons of honey to the alternative butter if unsweetened.
Step 1 - Place chocolate and olive oil in a small bowl and microwave for 15 seconds, or place bowl over a pot of boiling water.
Step 2 - Stir chocolate and olive oil together. Keep stirring until there are only a few lumps left in the chocolate. Remove from heat and keep stirring until no lumps are left.
Step 3 - In a muffin tin, place cupcake papers and distribute ⅔ of the chocolate mixture evenly between 6 muffin cups.
Step 4 -Using a small spoon, gently push some of the chocolate up to coat the side of the paper up about 1 inch from the bottom. Then shake the muffin tin slightly to ensure that the chocolate is evenly coating the bottom of the muffin cup.
Step 5 - Gently spoon 2 tbsp of peanut butter into each muffin cup. Try and squish down the peanut butter so it is flat and doesn’t land in a ball.
Step 6 - Using the remaining melted chocolate mixture, distribute it evenly over top of the peanut butter. If there are little bits of peanut butter left peeking out, gently use a spoon to spread the chocolate and cover any visible peanut butter.
Step 7 - Place in freezer and let chill for 2-3 hours before serving.