Peanut Butter – ½ cup sugar-free natural peanut butter – 2 tablespoons Swerve or sweetener of choice Chocolate – 12 ounces Lily's Chocolate – ⅓ cup coconut oil For topping, optional – ¼ cup pecans toasted and chopped – Flaky Sea Salt
Line a 12-cup muffin tine with cupcake liners. Spray with oil and set aside Combine peanut butter and Swerve in a medium bowl. Refrigerate.
In a double broiler or a glass dish on top of a pot of boiling water, melt coconut oil and chocolate. (Be careful not to get any water into the chocolate as it will cause it to seize up.)
Cover the bottom of each liner with the chocolate mixture, using a spoon to spread. Place in the freezer for 10 minutes.
Scoop 1 tablespoon of the peanut butter mixture into your hands and roll into a ball. Place the ball on top of the chocolate and press down to flatten.
Top with chocolate to fill the cups.
Place in the freezer for 15 to 20 minutes, until solid. Store in a sealed container in the refrigerator for up to 3 months