- 7 ounces dark chocolate
- 2 tablespoons coconut oil
- 4 tablespoons peanut butter
- a pinch of sea salt
First place the coconut oil into a non-stick pan and melt. Once melted turn off the heat and stir in the chocolate and the sea salt.
Spoon 1 tablespoon of the chocolate mixture into small cupcake cases. Then spoon 1 teaspoon of peanut butter and top with 1 more Tbsp of dark chocolate.
Place the peanut butter cups in the freezer for 1 hour. Then remove from the cases and enjoy! Store in the fridge for 10 days.