1/2 Cup Coconut Oil Paste
2/3 Cup Peanut Butter
1 Teaspoon Ground Cinnamon
1/4 Teaspoon Sea Salt
2 Teaspoons Vanilla Extract
6 Tablespoons Keto Science Ketogenic MCT Oil
1 Tablespoon Maple Syrup
1/3 Cup Crushed Cashews
1/4 Teaspoon Himalayan Salt or Sea Salt
Line 6 small sized muffin tins with paper liners. In a large bowl, combine the coconut oil paste and peanut butter. Place in the microwave and soften on high for 30 seconds. Remove, stir and microwave again until completely melted.
Add the cinnamon, sea salt, vanilla, MCT oil, maple syrup and crushed cashews and blend well. Pour batter in prepared muffin tins. Sprinkle with sea salt along with additional cashews, if desire. Place in the freezer for at least 1 hour before serving.
If needed, store in the freezer for up to 3 months.