Ingredients

The following ingredients have 18 Servings
  • ½ cup coconut oil, melted
  • ½ cup cocoa powder
  • 3-4 tablespoons maple syrup, to taste
  • 1¼ cups (8 ounces) dark chocolate, melted
  • ½ cup (128g) creamy peanut butter
  • 3 tablespoons (63g) maple syrup
  • 2 tablespoons (25g) coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt, plus flaky sea salt to sprinkle on top

Instruction

  • Line a 12-cup muffin tin or a 24-cavity mini muffin tin with cupcake liners.
  • In a liquid measuring cup, whisk together the melted coconut oil, cocoa powder, and 3 tablespoons maple syrup. Taste it, and add more maple syrup if you want it sweeter. Alternatively, you can use melted dark chocolate.
  • Pour a small amount of the chocolate mixture into the bottom of each liner or mold cavity, until the bottom is thinly covered. Don’t use more than half the chocolate mixture for this. Place the liners in the refrigerator or freezer for about 10 minutes to harden.
  • While the chocolate hardens, stir together the peanut butter, maple syrup, coconut oil, vanilla extract, and salt until smooth and combined.
  • Once the bottom layer of chocolate is hard, place about 1 teaspoon of peanut butter caramel over the chocolate. Pour enough of the chocolate mixture over the peanut butter to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt). Repeat until all are done. If desired, sprinkle the top with flaky sea salt. Return to the refrigerator to harden completely.
  • Store in a sealed container in the refrigerator.