Combine the coconut oil and chocolate in a pan. Allow melting over low heat. Dissolve half of the sweetener into the mix and season with salt to taste.
Prepare 12 small cupcake molds. Divide the melted chocolate mixture into two bowls. Spread one of the bowls into the 12 molds and make sure to cover the sides of the molds. Refrigerate until set.
Microwave the peanut butter to melt. Remove after 20 seconds and stir. Replace in the microwave for another 20 seconds and repeat until the peanut butter is completely melted. Add the remaining sweetener into the melted peanut butter and stir thoroughly until well combined.
Evenly distribute the melted peanut butter mix among the 12 chocolate-covered cupcake molds. Allow chilling in the fridge till set and ready.
Remove from the refrigerator and pour the remaining chocolate mixture on top of the molds to enclose. Replace in the fridge to chill.
When ready to serve, simply unmold and enjoy.
This recipe makes 12 cups.
Macros (per serving): Calories: 215 kcal – Fat: 20.4 g – Net carbs: 4.8 g (total carbs: 8.4 g, dietary fiber: 3.6 g) – Protein: 7.1 g