# What You Need:
→ Chocolate Layer
01 - 7 ounces dark chocolate (70% cocoa or higher), chopped
02 - 1 tablespoon coconut oil
→ Peanut Butter Layer
03 - ½ cup natural peanut butter
04 - 1 tablespoon honey or maple syrup
05 - 1 scoop vanilla or unflavored whey protein powder (approximately 1 ounce)
→ Greek Yogurt Filling
06 - ¾ cup thick Greek yogurt (full-fat or 2%)
07 - 1 tablespoon honey or maple syrup
08 - 1 teaspoon vanilla extract
09 - Pinch of salt
# How To Make It:
01 - Line a 12-cup mini muffin tin with paper liners.
02 - Melt the dark chocolate and coconut oil together in a microwave-safe bowl using 30-second intervals, stirring until smooth.
03 - Spoon approximately 1 teaspoon of melted chocolate into the bottom of each liner. Use the back of the spoon to spread it slightly up the sides. Freeze for 10 minutes.
04 - In a small bowl, combine peanut butter, protein powder, and honey until smooth.
05 - In another bowl, combine Greek yogurt, honey, vanilla extract, and a pinch of salt until creamy.
06 - Remove the tin from the freezer. Place approximately 1 teaspoon of the peanut butter mixture on top of the chocolate layer. Gently flatten.
07 - Add approximately 1 teaspoon of the Greek yogurt mixture over the peanut butter layer. Flatten gently.
08 - Cover each cup with the remaining melted chocolate, ensuring the tops are sealed.
09 - Chill in the freezer for at least 1 hour or until completely firm.
10 - Store in the refrigerator and consume chilled.
