In a small bowl, mix together the peanut butter, powdered sweetener, melted butter, and sea salt. Add more melted butter to thin and coconut flour to thicken, one teaspoon at a time, if needed to reach the desired consistency. The filling shouldn't be crazy thick - slightly soft and runny is fine. 😍 Set aside.
Place the chocolate chips and coconut oil or butter in a microwaveable-safe bowl. Heat for 30 seconds then stir. Continue heating in 30-second intervals, stirring well between each interval, until chocolate chips are completely melted.
Place 1 tsp. of the chocolate mixture into each mini muffin cup.
Evenly divide the filling between the muffin cups, around ½ - ¾ tsp. per cup.
Top with an additional 1 tsp. of chocolate mixture.
Place in the refrigerator until set, one to two hours.
Store covered in the refrigerator for up to 1 month or in the freezer up to 3 months.
Video
Notes
See how easy this recipe is to make on my YouTube channel! Watch the full video here: PB Cups YouTube Video!
If you prefer not to use a microwave, heat chocolate chips and coconut oil in a heatproof bowl over a bowl of boiling water, being careful that the bottom of the bowl doesn't touch the water. Stir continuously until melted.
Be sure to use high-quality chocolate chips, as they will define the taste.
For the powdered sweetener, I recommend using powdered allulose or a powdered monk fruit/allulose blend. Erythritol-based sweeteners will work but may result in a slightly grainy filling. Also, if using pure allulose, it's only 70% as other sweeteners so you may need to add an additional tablespoon or two.
If you prefer to use cocoa powder instead of chocolate chips, use chocolate coating #2 from my chocolate macadamia cups recipe in place of the chocolate coating above.
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Store in a sealed container in the fridge for up to 1 month or freeze up to 3 months.