120 g cacao butter
¼ cup peanut butter
2 tbsp coconut oil
3 tbsp coconut milk (solid part of canned milk)
1 tbsp vanilla extract
2 tbsp maple syrup1 tbsp maqui powder
In a small saucepan add the coconut milk and maqui powder. Whisk well to combine over very low heat. Add the cacao butter, coconut oil and peanut butter and whisk well. Remove from heat and stir in the vanilla and maple syrup. Pour the mixture into molds of your choice and place into freezer to set up, about 30 minutes to 1 hour. Store in refrigerator.