Start by melting the chocolate layer. Add 2 tablespoons of coconut oil to a saucepan and heat on low heat, until melted

Add 10 oz bag of chocolate chips, stirring on low heat, until melted (can take 5 minutes) *be sure not to burn chocolate and only melt on low* Alternatively you can microwave in small increments and stir until melted, but be careful not to burn the chocolate.

Once chocolate is melted, add in ¼ teaspoon sea salt and ¼ teaspoon vanilla extract and stir to combine

Once the chocolate mixture is stirred and melted, line a 12 cup muffin tin with paper muffin liners

Pour 2 teaspoons of chocolate mixture in the bottom of each muffin liner. Once you are done filling each liner, tap the pan down a few times to get the chocolate to sit flat.

Place muffin tin in freezer for 10-15 minutes, or until chocolate is set

While chocolate is hardening, make the peanut butter mixture

Add ¾ cup of chilled peanut butter (see note above) to a bowl *note - peanut butter should be thick not drippy)

Add maple syrup, sea salt, and coconut palm sugar and stir with a fork until well combined

Remove muffin tin from freezer and place distribute the peanut butter mixture on top of each layer of chocolate, flattening it down in the center

Drizzle remaining chocolate mixture over the tops of each muffin cup, making sure to cover the peanut butter completely

Freeze for 15 minutes, or until chocolate is set

Store peanut butter cups in the freezer or fridge. I like to keep mine in a ziploc bag in the freezer