Place the chocolate and coconut oil in a heat proof bowl and melt over a pan filled with a little water. Stir a couple of times. Remove the bowl from the pan and allow to cool a little. (Alternatively, heat in the microwave.**)
Mix the peanut butter with the sweetener (if using) and salt. Use firmer peanut butter from the bottom of the pot.
Add about 1 tsp of chocolate to each cup and use the back of a teaspoon to coat the sides. Place in the freezer to set for 10 minutes.
Add 1 tsp of peanut butter, or just enough to sit in the centre of the cup. Flatten with the top of the spoon.
Cover with the rest of the chocolate. Place back in the freezer for about 10 minutes, or until fully set. Store in the fridge.
2.6g net carbs per portion. Makes 8 pb cups.** To heat the chocolate/coconut oil mix in the microwave, heat on high for 1 minute. Check and stir. Then heat another 30 seconds. Stir until the chocolate is fully melted.It is important that you stop microwaving BEFORE all chocolate is melted. When chocolate gets too hot it can seize and separate. Allow the chocolate to cool a little before coating the cups. When it is only lukewarm and not hot, it will be thicker and line the sides better.If you use regular paper cupcake liners that are taller than the moulds I used, swirl the melted chocolate base around the sides as high as you want your pb cups to be - about 1 inch high. Store in the fridge for up to 3 weeks or in the freezer for 3 months.