1. Bottom Layer: Melt 1/3 cup cacao powder with 1 tbs of coconut butter, and 1 cup of cashew milk 2. Pour into muffin tins lined with muffin paper 3. Freeze bottom layer overnight 4. Add in peanut butter layer on top of each cup, and smooth out the top 5. Freeze for 2 hours 6. Melt 1/2 cup cashew milk with 1 tbs coconut butter + MCT oil and Collagen (as much as you'd like) 7. Freeze overnight, then remove paper the cups and enjoy! ***Make sure to keep in freezer, when ready to eat one, take it out 20 minutes before plating, and allow to come to room temperature.
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℞: Drug: Coconut cacao cup Quantity: #1 Sig: Take one coconut cacao cup by mouth everyday as needed Rph (intern): ISG