Healthier Peanut Butter Chocolate Candy

Pour the melted coconut oil into a blender. Add the peanut butter, honey, vanilla and cocoa powder and blend until smooth and completely mixed.

Line 2 standard-size 12-serving muffin tins with 19-20 cupcake/muffin liners. (You can even just set the cupcake liners on a plate. Your chocolates may end up to be not completely circular, but that’s OK.)

Using a tablespoon, spoon the chocolate mix into the cupcake liners, filling each about 1/3″ deep. You can make them thicker if you prefer. Put your chocolates into the fridge for about 20 minutes or until they firm up.

Now the best part: using a little spatula, scrape out the leftover chocolate and eat it. Because you’ve earned it.