Step 1

In a large mixing bowl combine peanut butter, maple syrup, vanilla extract, coconut oil and collagen and stir. Place in the fridge for about 5 minutes.

Step 2

Melt your chocolate by combining your chocolate chips and coconut oil in a large microwave safe bowl. Microwave on high for 30 second increments, stirring well in between. Repeat until chocolate is fully melted (should take approx. 3 repeats)

Step 3

Place 1 tbsp of melted chocolate into each cavity of a lined muffin tin. Use a spoon to gently press chocolate onto the sides of each liner. Place muffin tin in the freezer for 10 minutes to allow the chocolate to harden.

Step 4

Once the chocolate has set, roll your peanut butter dough into 12 bite sized balls and place one ball into the center of each chocolate cup. Gently press down to flatten the dough balls and cover with 1 tbsp of remaining chocolate. Place in the freezer for about 10 minutes to harden, top with sea salt and store in the freezer!