200g/7oz. 72% dark organic chocolate squares or 1 cup vegan chocolate chips
3/4 cups organic peanut butter
4 tablespoons of coconut oil (divided)
Step 1: Melt the chocolate. First melt the chocolate. Set up a double boiler or pot with water to boil with a bowl on top (be sure the bowl does not touch the water) and set heat to medium high.
Step 2: Add in chocolate and 2 tablespoons of coconut oil. Allow to melt. Stir through to mix together. Turn off heat and allow the pot to stay warm.
Step 3: Line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minute to slightly set. Add a small scoop of peanut butter and coconut butter mix in the centre and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. Return to the freezer for about 15-30 minutes until serving.
Step 4: Remove from freezer about 30 minutes before serving and remove paper lining. Best served when the centre peanut butter filling is soft and the outside is crispy chocolate.
Recipe from Pureella.com