Step 1

Line a mini muffin tin (makes with parchment paper cups and set aside.

Step 2

In a medium bowl combine the almond flour, peanut butter, maple syrup, and salt. Mix until combined, the batter consistency should be similar to cookie dough.

Step 3

Press the dough into the lined muffin cups.

Step 4

To make the chocolate sauce: In a microwave-safe bowl, add the dark chocolate and coconut oil and microwave in 30 second intervals, stirring in between. Remove when chocolate is mostly melted, it’s ok if a few chocolate chips remain. Continue to stir and the residual heat will finish melting them, while ensuring the chocolate doesn’t burn.

Step 5

Pour the melted chocolate over the peanut butter and almond flour mixture, dividing evenly. Tap the muffin tray down on the counter to help the chocolate spread evenly. Top with hemp hearts or flaky salt, if desired.

Step 6

Place in the fridge or freezer to set for 30 to 60 minutes before eating (my favorite way to eat them is right out of the freezer!). Store in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months.