(all ingredients should be at room temperature or the Coconut Oil will set prematurely)

2 cup Coconut Oil, softened
1/2 cup raw Almond Butter
1/2 cup fresh pressed Peanut Butter or
1/2 cup roasted Almond Butter
1/2 cup raw Honey
1/4 teaspoon of Real Salt, optional

2 cups of any combination of sweetener
(Honey, Maple Syrup or Agave Nectar)
3/4 cup of raw powdered Cacao
3/4-1 cup Coconut Oil (more if you want it to set firm)
1/4 cup raw Carob Powder
1/4 teaspoon of Real Salt, optional

To make the Peanut Butter layer: Stir the Oil, Butters and Honey together in a medium size mixing bowl. Put one rounded teaspoon-size drop in a one-inch cupcake liner. Spread this mixture around to form a base. Freezer for one hour.

To make the Chocolate Layer: Put all of the Chocolate Layer ingredients into the blender and blend on high till smooth and creamy. Spread out a teaspoon of Chocolate on each Peanut Butter Cup base. Put this in the freezer for one hour. When this is set, add another layer of peanut butter and freeze.

To make “Drops”: make Peanut Butter mix and add ½ cup of Coconut and crushed Almonds. Spoon tablespoon-size “Drops” onto a plate and add a dollop of Chocolate to each Drop and freeze. Or you can pour the entire Peanut Butter Layer into a 9 X 9 glass dish and spread it out like a brownie mixture. Spread some Chocolate Layer over the top evenly. FREEZE! Enjoy!