For the Chocolate:
9 oz baking chips (at least 60% cacao)
9 oz coconut sugar baking chips ( at least 60% cacao)
1-2 tbsp coconut oil
For the peanut butter filling:
1 C smooth peanut butter
1 tbsp powder sugar
1/4 C ground flaxseed
Finish salt (optional)
Place a saucepan filled halfway with water over medium-low heat. Place a metal or glass bowl over the saucepan (making sure the water is not touching the bottom of the bowl) and add chocolate and coconut oil. Mix until the chocolate is melted.
To a microwave safe bowl, add peanut butter and microwave for 10 second increments until the peanut butter is soft enough to mix. You don’t want it to be liquid! Mix in ground flaxseed and powder sugar.
To a cupcake pan/muffin tin, line the pan with cupcake papers. Add 2 tsp of chocolate to the bottom of the cups, 1 heaping teaspoon of peanut butter on top of the chocolate layer, and 1-2 teaspoons of chocolate on top of the peanut butter. Enough to cover the peanut butter. Give the pan a few gentle taps on the counter to flatten out the cups.
Top with finishing salt and refrigerate for one hour to set.
Once set, pull the peanut butter cups out of the fridge. Keep at room temperature. Bottoms up!
NOTE: You can buy decorative foil and wrap your peanut butter cups individually. Just make sure to keep them at room temperature.