INGREDIENTS For the chocolate layers:

• 1 1/4 cup vegan dark chocolate chips

• 1 tbsp coconut oil

• 1/4 tsp salt

For the nut butter filling:

• 3/4 cup natural nut butter (peanut butter, almond butter, cashew butter...)

• 1/4 cup pure maple syrup

• 1/4 tsp salt

• 3/4 cup graham cracker crumbs

DIRECTIONS

1. Prepare the Chocolate Layer: In a saucepan, melt coconut oil, then add chocolate chips. Stir continuously on low heat until melted. Turn off the heat, then stir in salt.

2. Create Chocolate Base: Line a 12-muffin tin with paper or silicone liners or lightly oil. Pour about 2 tsp of melted chocolate into each muffin liner, smooth out by tapping on the bottom of the tin, then place in the freezer to set.

3. Prepare Nut Butter Filling: In a bowl, combine nut butter, syrup, salt, and sugar. Stir to combine. Add graham cracker crumbs, then stir until well combined.

4. Assemble the Cups: Spread a spoonful of nut butter filling onto each frozen chocolate base in the muffin tin.

5. Complete with Chocolate Topping: Cover the nut butter filling with the remaining melted chocolate. Freeze for at least 10 minutes. Add love & enjoy!