Breakfast: Fast and Easy Coffee Cubes

Ingredients

1 Tbsp. Peanut Butter (Any brand, but I prefer Skippy’s All Natural)
1 Square Unsweetened Baking Chocolate
1 Tbsp. Coconut Oil
3 Drops EZSweets or 1 Packet Splenda (Splenda is 1g carb per packet)
1 Small Plastic Cup

Instructions

1. Grab a microwave safe container (preferably small – I used a plastic cup) and toss in the square of unsweetened chocolate inside.
2. Add 1 Tbsp. of coconut oil and then add a heaped tablespoon of peanut butter. I used Peter Pan peanut butter because that’s all that was in the store. I prefer to use Skippy’s All Natural Creamy Peanut Butter.
3. Add 3 drops of EZSweets, or if you want to you can use a packet of Splenda. If you use the Splenda, make sure you add one extra carb to the total.
4. Nuke it in the microwave for 1 minute (long awaiting the glory).
5. Finally done! Stir it up so it’s a nice liquid consistency.
6. Pour the mixture out into small plastic cup.
7. To the freezer! I make a lot of them ahead of time just in case I am running late – I will never be unprepared again. If you’re not a breakfast person, and prefer something on the lighter side, this will be absolutely perfect for you!
8. And it’s showtime! Just plop it into the bottom of your cup and pour your coffee straight over the top.

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