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Line 12 mini muffin pans/cupcake pans with cupcake liners.
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In a large sauce pan combine coconut oil, cocoa powder, maple syrup, and salt. Warm over medium heat and whisk until fully combined. You can also do this step in the microwave.
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Spoon about 1 tablespoon into each liner. Smear the chocolate mix over the sides of the liner coating it completely with a thin layer of chocolate. This will create the sides of the chocolate cups.
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Place in the fridge for 10-15 minutes until they are fully hard.
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While they are chilling make the nut butter filling: In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.
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Remove the chocolate from the fridge and fill each one with a little of the nut butter mixture until all the mixture is used. Spoon the rest of the chocolate over the nut butter, making sure to completely cover it. *If the chocolate mixture has hardened, re-heat on a low burner in the same pan.
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Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.
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To easily remove cups, run a butter knife around the edges then peel off the liner. Store in the fridge or freezer for up to 1 month.