Ingredients (makes 12)

• 360 g (12.7 oz) dark vegan chocolate

• 2 tbsp coconut oil

• peanut, cashew, or almond butter

• cupcake paper cups

• 1 tsp Fleur de Sel or Kosher salt

  Preparation

• Fill a medium saucepan with water, leaving about 4 cm of space at the top.

• Place a heatproof bowl on the saucepan, ensuring it fits snugly but does not touch the water. Lower the heat to a very gentle simmer.

• Break up the chocolate and add it to the bowl. Let it melt for 4-5 minutes, stirring regularly. Once melted, add the coconut oil to the chocolate and mix well.

• Pour 2 tablespoons of the melted chocolate mixture into small paper cups. Place them in the freezer until they harden.

• After the chocolate has hardened, add 1 tablespoon of peanut butter to each cup.

• Top the peanut butter layer with another layer of the melted chocolate mixture.

• Place the cups back in the freezer for another 10-15 minutes to set.

• Once set, top each cup with a pinch of salt.

• Return the cups to the freezer to harden completely.

• Store the chocolate cups in the freezer, as the coconut oil can melt quickly at room temperature. Enjoy your delicious treats straight from the freezer!

  *Recipe from our Cookbook “Cooking with the Daou Sisters”