1 cup Mighty Fast coconut oil
2 cups peanut butter powder
1/4 cup local raw honey (or any variety)
After infusing coconut oil in the Mighty Fast Herbal Infuser, set aside above amount to cool. When coconut oil is cooled but still in a liquid state (not solid), pour into a measuring cup with a spout, add in peanut butter powder 1/2 cup at a time, stirring well, until peanut butter is smooth and slightly runny (the consistency of pancake batter). Grease a mini or regular sized muffin tin on the bottoms and sides. Gently pour a small amount into the bottoms of the tins about 1/4 of the way up. Carefully place tray into freezer for 10 minutes. Remove from freezer and drop a teaspoon of honey on top of the frozen PB bottoms. Place back in freezer for 10 minutes to allow honey to slightly harden. Remove from freezer and gently pour remaining peanut butter over honey covering entire peanut butter cup. Place back in freezer for 1/2 hour or until peanut butter and honey cups are solid. Gently pry out of muffin tins with a toothpick and serve immediately or store in refrigerator as they will melt at room temperature.