Chocolate Peanut Butter Cups

A tiny little bite of joy

Ingredients:
175g dark chocolate
175g milk chocolate
225g peanut butter
3 tbsp coconut oil
1 1/2 tbsp maple syrup
3/4 tsp cinnamon
1 1/2 tbsp vanilla extract

Other filling options:
175g orange chocolate
225g biscoff spread

Method:
Step 1: Chop the chocolate into small pieces and place it into a heat-safe bowl with a tablespoon of coconut oil and melt in the microwave. Do this in 30-second intervals, stirring well.
 
Step 2: Next, whisk together peanut butter, melted coconut oil. maple syrup,
cinnamon, and vanilla extract until smooth.

Step 3: Line a mini (or standard size muffin) tray with liners. Pour chocolate into each liner and using a small spoon or pastry brush spread the chocolate all the way up the sides of the liner (or halfway if using standard size muffin cases). Repeat for all the cases, and freeze for 10 minutes,

Step 4: Remove from the freezer and transfer peanut butter filling into each liner a little more than half full, leaving room for the chocolate on top. Freeze again for 10, 15minutes then the top of each with chocolate all the way to the edge covering the peanut butter filling.

Step 5: Return to the freezer once more and allow to set, usually takes 20 minutes. To store, I would recommend storing in a freezer and removing 5,10minutes before eating.