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 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.
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.
For Paleo, replace the powdered sweetener with honey and omit the butter. The filling will be slightly softer. If too soft, add up to 2 Tbsp. coconut flour.
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 may result in a semi-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.