Melt coconut oil in our small round mold (30-60 seconds depending on how soft your coconut oil is) in the microwave. Add peanut butter and stir until combined well. If the mixture is not smooth enough, you can melt in the microwave in 15 second increments until smooth.
Once smooth, add the cocoa powder and stir until well combined. Taste for desired sweetness. If you want these sweeter, you can add a few drops of liquid stevia. We prefer no added sweetener.
Once you have the taste you are wanting, you can pour chocolate mixture into your mini muffin tray. I recommend filling each shape only ½ full.
Place tray in the freezer until frozen solid (approx. 2 hours). Pop out of tray and serve immediately or store in the freezer until ready to enjoy.