Frozen Peanut Butter Yogurt Cups

1. Line a mini muffin tray with paper liners. 

2. In a bowl, melt the chopped chocolate pieces and coconut oil in the microwave in 2 minute intervals until a smooth, creamy consistency is reached. 

3. Scoop 1 tsp of melted chocolate into each of the muffin liners, creating a base layer. Freeze for 5 minutes. 

4. While the tray is freezing, mix the peanut buttter, Greek yogurt, BeeMaid Honey and vanilla extract in a bowl until a thinck consistency is reached. 

5. Remove the muffin tray from the freezer and spoon 1 tsp of the peanut butter yogurt mixture on top of the chocolate base. Repeat this process with the remaining melted chocolate, adding the final layer on top. 

6. Sprinkle with a light layer of flakey sea salt and place the muffin tray back in the freezer for 1 hour until all layers have set. 

7. Serve chilled and store in the freezer or fridge.