Step 1: Add 12 oz of unsweetened baking chocolate, broken into pieces and let it melt.

Step 2: Add 2 tbsp Cocoa Calm and ½ cup raw honey and stir well.

Step 3: Add ½ cup natural peanut butter to a bowl, along with 2 tbsp astragalus root powder and 6 tbsp maple powdered sugar.  I just ran maple sugar through a blender to make this.

Step 4: Stir this until well-combined.

Step 5: Pour about 1 tsp of the melted chocolate mix into each cup.

Step 6: Scoop about 2 tsp of the peanut butter mix on top of the chocolate and gently flatten it.

Step 7: Pour another 2 tsp of chocolate mix on top of the peanut butter until it’s completely covered.

Step 8: When all of the chocolate and peanut butter have been used – this makes about 16 individual cups – place the mold in the freezer for about 20 minutes, until chocolate is hardened.

Step 9: Once they’re frozen, they’re ready to pop out!