Serves: 8

Ingredients

3 oz. dark chocolate
2 teaspoons coconut oil
2 tablespoons peanut butter
1 teaspoon honey

Instructions

1. Line a mini muffin tray with 8 cupcake liners and set aside.
2. Fill a small pot 3/4 of the way with water and bring to a boil on high heat. Break the chocolate bars into squares and place into a ceramic or glass bowl. Reduce heat to medium-low and place bowl on top of the boiling pot of water to make a double boiler. Stir frequently until all chocolate is melted and smooth and remove from heat.
3. Use a spoon to drop a small amount of melted chocolate into the bottom of the 8 mini muffin liners. Place the chocolate-filled liners in the freezer to set, about 10 minutes.
4. While the chocolate is hardening in the freezer, make the peanut butter filling. In a small bowl mix together peanut butter, coconut oil and honey, and stir until smooth and creamy. Remove the muffin tray from the freezer and place a heaping teaspoon of the peanut butter filling in the middle of each chocolate shell. Cover each cup with a final layer of melted chocolate, and return to the freezer to set for at least 1 hour before serving.
5. Store peanut butter cups in the freezer in an airtight bag. When you are ready to enjoy them, remove desired amount from the freezer and let thaw on a counter for a few minutes.