Chocolate layer. Melt the milk chocolate or dark chocolate, add peanut butter and coconut oil once the chocolate is partially melted.
Peanut Butter Filling. Mix together creamy peanut butter with maple syrup, a little sea salt and the oat flour or almond flour.
Line muffin tin. Line a muffin pan with paper liners. Add one tablespoon of chocolate to each liner, brushing up the sides a little using the back of the spoon.
Peanut butter filling. Scoop about a tablespoon of peanut butter mixture and roll between your palms, flatten slightly and place onto the melted chocolate.
Top with chocolate. Immediately top with another tablespoon of melted chocolate, evenly covering the filling. Then add with flaked sea salt if you’d like.
Chill to set. You can pop these in the freezer for 15 minutes or the fridge for about 20 minutes or so and they’ll be ready to eat!
Best stored cold, place in a container with a lid and enjoy within two weeks. You can actually store these cups at room temperature, as long as it’s not too hot.
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