Peanut Butter Ice Cream: •1 (13.5oz) can full fat canned coconut milk •1/2 cup peanut butter •1/2 cup pure maple syrup (or honey) •1 tsp pure vanilla extract •1/4 tsp salt (use 1/8 tsp if using a salted peanut butter) Chocolate Shell: .9oz dark chocolate chips/chunks (1 used dairy free & refined sugar free) •2 tbsp coconut oil Topping: •1/2 cup peanuts •1/2 cup dark chocolate chips/chunks (I used dairy free & refined sugar free) Instructions: 1. Add all of the ice cream ingredients to a high speed blender and blend until smooth and creamy. 2. Pour the mixture into 8-10 silicone popsicle molds and place in the freezer until frozen solid, or for at least 8+ hours. 3. Once the ice cream bars are frozen, finely dice some chocolate and peanuts for the topping. Next, melt the ch