Ingredients - makes 3
2/3 Tbsp peanut butter
600g dark chocolate - I used Benefit Chocolate
2/3 Tbsp Jam - I used Vanilla, Rhubarb and Strawberry Jam from Cherry Tree Preserves
400g Vegan milk chocolate
1 tbsp coconut oil - I used Pipkin
Method
Melt the dark chocolate with 3/4 of the coconut oil and put into cupcake cases in the freezer until solid
Add layer of peanut butter and freeze again
Add jam layer and freeze again
Finally melt the milk chocolate with remaining coconut oil and put on the to, freeze until solid
Let melt for a minute or 2 before eating
Comments