¼cuppeanut or almond butter*, sugar-free and free of hydrogenated and vegetable oils
1 ½tablespoonscoconut oil
2tablespoonfull fat coconut milk, the canned kind
1teaspoonvanilla paste or extract
¼teaspoonsea salt, less if PB is salted
1-2teaspoonsmaple syrup or honey, more or less to taste*
a few drops of stevia, to taste (this is optional and it’s purely based on how sweet you want these to be)
Instructions
In a small saucepan over a very low heat, or over a double boiler add the the cocoa butter, coconut oil, peanut butter and coconut milk, heat just until melted. Whisk well to combine. Turn off the heat.
Remove the pan from the heat and stir in the vanilla paste and sweetener of your choice, to taste. Add sea salt to taste.
Pour the mixture into your mold(s) and place into the freezer to set up, about 30 minutes to 1 hour.
Enjoy right from the freezer or refrigerator. Do not store at room temperature, they will be too melty.
Notes
Any nut or seed butter will work. Peanut, almond, cashew, pecan or sunflower seed butter, etc. If you want to avoid the maple syrup or honey, you can also use just stevia, monk fruit sweetener, erythritol etc