¼ cup creamy, natural peanut butter or almond butter
½ cup coconut oil
2 ounces dark chocolate (85% cocoa), roughly chopped. Extra-dark chocolate chips are fine too.
- Put peanut butter, coconut oil, and chocolate in a microwave-safe bowl and microwave for 1 minute. Remove and stir. Add 30 seconds more if needed to melt all the ingredients.
- Line up your mini muffin cups onto a baking sheet. Pour the mixture evenly into the muffin cups.
- Put the tray of chocolates into the refrigerator or freezer to set for at least 2 hours. Keep stored in a covered container in the refrigerator or freezer. If left at room temperature, these chocolate cups will melt!