Step 1

Line a 9×5″ loaf pan with parchment paper, or alternatively line a mini muffin tin with muffin liners. Lightly grease with coconut oil.

Step 2

Melt coconut oil in a saucepan over medium-low heat or in the microwave for about 30 seconds to a minute. Whisk in the nut butter, maple syrup, cocoa powder, and salt if using, into the melted coconut oil until completely smooth.

Step 3

Pour mixture into the prepared pan or liners.

Step 4

For the peanut butter swirl, melt together the peanut butter and coconut oil in a small saucepan or in the microwave until combined. Drizzle over the chocolate and use a toothpick or knife to swirl it in.

Step 5

Place in the refrigerator and chill until firm, about 2 hours.

Step 6

Let soften at room temperature for about 10 minutes before cutting into squares with a sharp knife. Store in the refrigerator.