Print Recipe

Servings: 8
Author: Meowmeix


  • 1/2 cup melted coconut oil
  • 1/2 cup cocoa powder
  • 1/2 cup creamy peanut butter*
  • 1/4 cup maple syrup


  • In a small pan, combine melted coconut oil, cocoa, almond butter & maple syrup
  • Heat over medium heat and whisk until smooth
  • Place into 4x4 inch glass container with parchment paper (or silicone ice cubes) & freeze for at least an hour
  • Enjoy (store in fridge or freezer)


*Can substitute for nut butter of your choice or Sunflower seed butter for those with tree nut allergies