Dark Chocolate Coconut Peanut Butter Cups

1Line a muffin tin with 12 paper or silicone cupcake liners.

2Melt the dark chocolate chips (12 oz) and coconut oil (¼ cup) in a heatproof bowl over a pot of simmering water, stirring until smooth.

3Spoon a small amount of melted chocolate into each cupcake liner, spreading it to cover the bottom.

4Chill the chocolate in the refrigerator for 10 minutes.

5In a small bowl, mix the peanut butter (½ cup) with 2 tablespoons of melted chocolate mixture until smooth.

6Divide the peanut butter (½ cup) mixture equally among the chilled chocolate cups, pressing it down gently.

7Cover the peanut butter (½ cup) layer with the remaining melted chocolate.

8Chill the cups in the refrigerator for at least 1 hour.

9Once set, remove the paper liners and serve the dark chocolate (12 oz) coconut peanut butter (½ cup) cups.

10Store in an airtight container in the refrigerator for up to one week.