• Choose between a 12-hole muffin pan for large cups or two 12-hole mini-muffin trays for mini peanut butter cups. Line the tray with muffin paper liners. Spray paper with oil spray. Set aside.
• Double boiler method - check the post above for the microwave option. Boil water in a large saucepan and remove from the heat.
• In a large glass bowl that fits in the saucepan, add the chocolate chips and coconut oil. Place the bowl on top of the saucepan. Stir the chocolate mixture with a wooden or silicone spatula to gently melt the chocolate.
• Pour 1 1/2 teaspoons of melted chocolate (for mini cups or three teaspoons for large cups) at the bottom of each muffin paper case. Place the muffin trays in the freezer while preparing the filling. It should take 10 minutes for the chocolate layer to set.
• Keep the remaining melted chocolate in the glass bowl above the warm saucepan to keep it liquid.
• In a mixing bowl, stir peanut butter, maple syrup, vanilla extract, and almond flour until it forms a thick sticky paste.
• Remove the muffin tray from the freezer- the chocolate should be hard and set for the best result. If not, keep it longer in the freezer before adding the filling.
• Scoop out about 1-2 teaspoons of batter, roll into a small ball, flatten it into a disc, and place one of these peanut butter discs in each previous muffin paper liner - filled with hardened melted chocolate
• Pour the remaining melted chocolate on top of the peanut butter filling.
• Freeze baking pans again until the chocolate hardens and has set, which takes about 10-12 minutes.

Storage

• Store the peanut butter cups in the fridge up to 2 weeks in a sealed container.