2/3 cup melted coconut oil
3/4 cup raw cacao powder
2 tbsp rice malt syrup/maple syrup
1/3 cup peanut butter
1 tsp salt
Place the coconut oil, cacao and rice malt syrup in a bowl and combine until smooth.
Prepare 12 mini-muffin liners on a tray, then pour the chocolate mix into the base of each one. Fill them to roughly a third of the way. Place in the freezer for 10-20 minutes until set.
Spoon peanut butter into each of the molds. The peanut butter ratio very much depends on personal preference.
Using the remaining chocolate mix, pour over the peanut butter until completely covered. Sprinkle each cup with a small amount of salt. Refrigerate the finished cups to set before removing from molds.