Peanut Butter Cup Copycat (Gluten-Free)

Add 1½ cups chocolate chips and 1 tablespoon coconut oil to a microwave-safe bowl. Microwave in 30-second intervals, stirring well between each one, until the chocolate is fully melted and smooth. Set aside.
Line a mini muffin pan with liners. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Gently tap the pan on the counter to spread the chocolate into an even layer. Place the pan in the freezer while you make the filling.
In a mixing bowl, combine ⅓ cup natural unsweetened creamy peanut butter, ½ cup almond flour, 3 tablespoons maple syrup, and 2 tablespoons coconut oil. Stir until smooth and creamy. The mixture should hold together but still be soft enough to scoop.
Remove the muffin pan from the freezer and add about 1 teaspoon of the peanut butter filling on top of the chocolate layer in each cup.
If you want the peanut butter layer hidden, keep it centered so it doesn’t touch the sides. If you like seeing the peanut butter layer from the outside, gently tap the pan to help it spread.
Spoon the remaining melted chocolate over the peanut butter filling, filling each cup almost to the top. Tap the pan again to smooth the chocolate, then sprinkle lightly with flaky sea salt, if using.
Place the pan in the freezer for about 30 minutes, or until the cups are fully set. Once firm, remove them from the pan and store in the fridge for the best texture.

Did you make this recipe?Please let me know in the comments below how it turned out :)