Vegan Peanut Butter Magic Shell Yoghurt Cups
Preheat the oven to 200/180C and line a baking tray with parchment paper.
Spread the chopped peanuts on the tray with a drizzle of agave syrup, and place in the oven for 10 minutes to toast.
Fill a small bowl or ramekin with the yoghurt, agave syrup and peanut butter, and stir to combine.
Place the dark chocolate and coconut oil in a bowl and place over a saucepan of boiling water on a low heat. Stir until melted. Alternatively, you can melt in the microwave in 20 second intervals.
Carefully drizzle the chocolate mixture over the yoghurt in an even layer. Sprinkle the toasted peanuts on top, and place in the fridge for 15 minutes to solidify. Meal prep these for the week and enjoy as an organic sweet treat!