Directions

Melt 1/2 a bag of chocolate in intervals. Stir between melting and mix in 1/8 cup almond milk. Pour melted chocolate into cupcake tins (or ice trays) lined with tin foil or cupcake wrappers. fill about 1/3 full. Freeze until hard. Melt peanut butter and add a small dollop to each chocolate. Pour chocolate on top sprinkle on sea salt and freeze! Enjoy! I would recommend keeping in freezer to prevent melting.