INGREDIENTS

3/4 c. creamy peanut butter
1/4 c. coconut oil, melted
1/4 c. raspberry or strawberry jam
1/2 c. Chopped peanuts


DIRECTIONS
1. Line a muffin tin with paper liners. In a small bowl, stir together the peanut butter and coconut oil until combined.

2. Divide half the mixture evenly among the 12 muffin cups, then freeze for 15 minutes.

3. Spoon a teaspoon of jam in the middle of each peanut butter layer.

4. Top with the remaining peanut butter mixture, sprinkle chopped peanuts, then freeze until solid, another 25 minutes.


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