- Blend all ingredients except cacao powder until smooth.
- Divide batter into 2 equal portions.
- Pour 1/2 into 12 peanut butter cup molds (1/2 way full), or molds of choice. Refrigerate or freeze until solid
- Add cacao powder into the blender with the second 1/2 of the batter, then blend again until combined.
- Pour on top of the first layer in your molds.
- Top with cacao nibs if desired. Let set up until solid.