1/4 coconut oil, melted
3/4 cup Rigoni di Asiago hazelnut spread
1/4 cup peanut butter
Line 12 mini cupcake holders. Melt coconut oil, mix in the rest. Place in cupcake holders and freeze for 10 minutes. Top with Himalayan sea salt
Melissa is a registered dietitian living and working in NYC for over a decade. While she is a dietitian by profession, Melissa believes that being healthy does not just mean from a dietary perspective. To her, health encompasses eating nutritious foods, exercising, and balancing mental well-being.