Step 1

Prep: Line a cupcake tin with 6 cupcake liners.

Step 2

Melt the chocolate: Add the chocolate chips and coconut oil to a small saucepan on low heat, stirring often. When the chips are almost completely melted, remove from heat and stir vigorously until only a chocolate liquid remains.

Step 3

Bottom layer: Pour this chocolate mixture into each cupcake liner, enough to just cover the bottom of the liner. Carefully place in the freezer for 10 minutes.

Step 4

Make the filling: Next, mix the peanut butter with the other filling ingredients. I like to just mix it by hand and leave the filling a little gritty like a classic Reese’s cup! For a smoother texture, use a small food processor.

Step 5

Add the peanut butter filling: When the first layer of chocolate has hardened, place about 1 Tbsp of this peanut butter mixture on the hardened chocolate base. Use the back of a spoon or your finger to flatten the peanut butter filling, leaving a bit of space around the edges if desired. Return to the freezer for another 10 minutes.

Step 6

Add the final chocolate layer: Before the next step, you may need to warm your chocolate again. You want it to be smooth and pour-able! Once it’s reheated, top each peanut butter layer with another layer of chocolate, just enough to cover the peanut butter. ­Place in the freezer once more for 45-60 minutes or the fridge overnight to fully harden.