# What you need:
→ Chocolate Layer
01 - Dark chocolate (70% cocoa or higher), chopped - 7 oz
02 - Coconut oil - 1 tablespoon
→ Peanut Butter Layer
03 - Natural peanut butter - ½ cup
04 - Honey or maple syrup - 1 tablespoon
05 - Vanilla or unflavored whey protein powder - 1 scoop
→ Greek Yogurt Filling
06 - Greek yogurt (full-fat or 2%) - ¾ cup
07 - Honey or maple syrup - 1 tablespoon
08 - Vanilla extract - 1 teaspoon
09 - Salt - pinch
# Directions:
01 - Line a 12-cup mini muffin tin with paper liners and set aside.
02 - Combine dark chocolate and coconut oil in a microwave-safe bowl. Heat in 30-second intervals, stirring between each interval until completely smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into each liner, using the back of the spoon to spread it slightly up the sides. Freeze for 10 minutes until set.
04 - In a small bowl, combine peanut butter, protein powder, and honey until smooth and well incorporated.
05 - In another bowl, whisk together Greek yogurt, honey, vanilla extract, and salt until creamy and uniform.
06 - Remove tin from freezer and place approximately 1 teaspoon of peanut butter mixture on top of the chocolate layer in each cup. Gently flatten with the spoon.
07 - Add approximately 1 teaspoon of Greek yogurt mixture over the peanut butter layer in each cup. Flatten gently with the spoon.
08 - Cover each cup with the remaining melted chocolate, ensuring all gaps are filled and tops are completely sealed.
09 - Place tin in the freezer for at least 1 hour or until the cups are completely firm and set.
10 - Transfer chilled cups to the refrigerator. Keep chilled and consume as desired.
