Chocolate Peanut Butter Cups… Inside Out! (Kopie)

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Adapted from Homemade Peanut Butter Chips
*Level 1/2 cup powdered peanut butter or PB2 (48g)
*1/4 cup virgin coconut oil or cacao butter, melted (40g)
*4 tsp pure maple syrup (20g)
*heaping 2 tbsp melted semi-sweet chocolate of choice, or Sugar-Free Chocolate (32g)
*mini cupcake liners or candy molds

Combine first three ingredients in a bowl, and stir well to form a paste. Smooth a little under 1 tsp into each of ten mini cupcake liners, going up the sides just a bit. (I put the cupcake liners into a mini muffin tin.) Freeze 10 minutes. Then divide the chocolate evenly among the liners and freeze again. Finally, top with remaining peanut butter paste. Freeze again until solid. If using coconut oil, keep these peanut butter cups refrigerated or frozen. With cacao butter, the candies can stay out at room temp. (I much prefer coconut version, but cacao butter works if you have an allergy.)