Dark Chocolate Peanut Butter Cups

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Mix together peanut butter and maple syrup, then freeze it for 20 minutes.

With wet hands, roll into 12 2-3 teaspoon balls. Freeze for 5-10 mintues.

Melt the chocolate and coconut oil over a bain marie or in a microwave.

Add 2-3 teaspoons of the melted chocolate to each cup in a lined muffin tin. Shake to settle the chocolate.

Flatten each peanut butter ball into a disc and add to each cup.

Top with another 2-3 teaspoons of the melted chocolate. Then, shake to settle and level.

Freeze for 20 minutes. Then, store at room temperature or in the refrigerator.