Line standard 12-cup muffin tin with paper cupcake liners. If desired, trim the paper
cupcake liners to shorten.
Gently melt the dark chocolate, unsweetened chocolate, and coconut oil over a double
boiler using low heat.
Spoon one tablespoon of melted chocolate into each muffin tin cavity. Use the back of
spoon to gently push the melted chocolate up the sides of the paper liner. Place muffin
tin the fridge until the chocolate sets, about 5-8 minutes.
Spoon ½ tablespoon of peanut butter into the chocolate cups. Spread peanut butter
evenly, making sure there are no air bubbles. Spoon another tablespoon of melted
chocolate over peanut butter. Sprinkle cacao nibs on top, if desired. Place muffin tin
back in the fridge for another 5-8 minutes until chocolate is set.
Transfer peanut butter cups to an airtight container. Keep at room temperature or keep
stored in the fridge until ready to eat.
• Recommended that you use natural peanut butter that only contains two
ingredients: peanuts and salt.