Step 1

Line a mini muffin pan with 9 mini liners. We’re only making half, but if you want you can double the recipe to make 18 mini cups.

Step 2

Now it’s time to melt the chocolate: Place 1.75 ounces of dark chocolate into a microwave safe bowl and microwave in 30 second increments until chocolate is melted. You can also melt the chocolate in a medium saucepan over low heat; stirring frequently.

Step 3

Once chocolate is melted, add 1 teaspoon to the bottom of each cup (about 1 heaping teaspoon). Use the spoon to push/spread the chocolate all the way up sides of each liner, you should use exactly the amount of chocolate that you melted.

Step 4

Once you’ve filled all the cups, place the pan in freezer for just a few minutes to harden the chocolate.

Step 5

Make the peanut butter cup filling: Add peanut butter, maple syrup and coconut flour to a medium bowl and mix until smooth, place ½ tablespoon of the mixture in each cup on top of the chocolate. It should fill pretty much to the top.

Step 6

Place back in the freezer while you melt the remaining chocolate bar in the microwave (or on the stovetop) as you did with the previous bar.

Step 7

Spoon about 1 teaspoon on top of the peanut butter, making sure you cover all of the peanut butter filling. Freeze for 5-10 minutes until chocolate is solid.

Step 8

Once cups are firm, you can store them in the fridge or freezer until ready to eat. Makes 9 mini peanut butter cups.