Instructions

1. Line a mini muffin pan with paper liners or use silicone mold; set aside.
2. Prepare the filling: Mix the peanut butter, 1 tablespoon maple syrup and maca powder together. Make sure peanut butter is the creamy and drippy kind. If peanut butter seems dry, add 1 teaspoon melted coconut oil. 
3. Make the chocolate: In small saucepan over low-medium heat melt coconut oil, maple syrup and cocoa powder; whisk continuously until mixture is smooth. Once smooth immediately remove from heat and start dividing it into the cups. If you let it sit too long it will seize up. 
4. Assemble the cups: Use a teaspoon to distribute chocolate into 14 mni cup liners. Then with clean teaspoon, scoop maca peanut butter into chocolate cups. Top with remaining chocolate.
5. Place pan in freezer for about 20 minutes, until chocolate has set. Store cups in freezer or fridge until ready to enjoy.