Peanut Butter Cups

Peanut Butter Cups

12 bites

• 70 g granola of choice
• 2 tbsp coconut oil (melted and divided)
• 270 g Ísey skyr vanilla
• 1 tbsp powdered peanut butter
• 4 tbsp smooth peanut butter
• 3 tbsp agave syrup
• 1 tsp vanilla extract
• 100 g dark chocolate
• Roasted coconut flakes for topping

1. Crush the granola and stir in 1 tbsp of melted coconut oil.
2. Divide the granola mixture into mini silicon muffin mold (12 bites).
3. Whisk together skyr, powdered peanut butter, peanut butter, agave syrup and vanilla extract.
4. Divide the skyr mixture on top of the granola, leaving a little space for melted chocolate.
5. Melt the chocolate and whisk in 1 tbsp of melted coconut oil, add on top of each bite, covering the skyr mixture.
6. Top with roasted coconut flakes and place in the freezer for at least 3 hours to allow them to firm up.
7. Once firm, remove from the muffin mold and store in an airtight container in the freezer.