Break and melt the unsweetened baking chocolate.
Add the Cocoa Calm and raw honey; stir well.
Add the peanut butter to a bowl, along with the astragalus root powder and maple powdered sugar. Kate just ran maple sugar through a blender to make this.
Stir this until well combined.
Pour about 1 teaspoon of the melted chocolate mix into each cup.
Scoop about 2 teaspoons of the peanut butter mix on top of the chocolate and gently flatten it.
Pour another 2 teaspoons of chocolate mix on top of the peanut butter until completely covered.
When all of the chocolate and peanut butter have been used – this makes about 16 individual cups – place the mold in the freezer for about 20 minutes until the chocolate is hardened.
Once they're frozen, they're ready to pop out!