Coating:

• 10 oz. Lily's Chocolate Chips (or other on-plan chocolate chips)
• 1 Tbsp. coconut oil

Melt the chocolate and coconut oil in 20-second intervals in the microwave on high, JUST until melted. Line mini muffin tins with paper liners, and then coat bottoms with chocolate. Go up the sides a bit. (Save half of the chocolate for the top layer.) You could use silicon molds if you prefer. Throw the pan in the freezer.

Filling:

• 3/4 cup no sugar added peanut butter - I prefer the JIF - the only ingredients in it should be peanuts, salt and palm oil
• 1/4 cup peanut flour (you can sub for an additional 1/4 cup peanut butter if you choose)
• 1 tsp. vanilla extract
• 3 Tbsp. coconut oil (limit to 2 if using only peanut butter and skipping the peanut flour)
• 1/4 cup THM Gentle Sweet

Mix the filling; add a little cream if needed to thin out. It should be slightly pourable, but not too runny. Pour evenly into each cup and top with the remaining chocolate.

Refrigerate until firm.

enJOY!