Line 12 mini muffin pans/cupcake pans with cupcake liners.

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.

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.

Place in the fridge for 10-15 minutes until they are fully hard.

While they are chilling make the nut butter filling: In a small bowl, combine nut butter and the maple syrup. Stir until well mixed.

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.

Place cups back in the fridge and let them chill for 20 minutes, or until they are completely hard.

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.