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RECIPE
1 3/4 cup vegan chocolate chips, divided
1 3/4 Tbsp. coconut oil, divided
3/4 cup canned coconut cream (I used some from Trader Joe’s)
1/4 cup peanut butter
2 Tbsp. maple syrup
1 tsp vanilla extract
Add 1 Tbsp. coconut oil to 1 cup of chocolate chips, and melt (I did this in the microwave—stirring every 30 seconds). Transfer to a squeeze bottle and evenly distribute in ice cube trays. Tilt the trays until the chocolate completely coats the walls of the trays (you can use a small brush or skewer if tilting doesn’t cover completely). Put in the freezer to chill and harden. To a bowl, add coconut cream, peanut butter, maple syrup, and vanilla extract. Whisk well. Use a squeeze bottle to fill the hardened chocolate shells almost to the tops. Then put them back in the freezer about 30 minutes, or until the peanut butter mixture has hardened. Add 3/4 Tbsp. coconut oil to 3/4 cup chocolate chips, and melt the same way as before. Use a squeeze bottle to completely cover the tops of the frozen bites with chocolate, and freeze for a couple of hours. Once the bites are thoroughly frozen, remove from the trays, and store in the freezer in an air-tight container. Makes about 42 bites—depending on the size of your ice cube tray.
**The bites can be hard to remove from the trays, but be sure to wait until they are thoroughly frozen—I tried to take some out too soon, but it was much easier later. Also, I feel like a completely silicone ice cube tray or chocolate mold might be easier to work with.
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