Ingredients

• 1 cup smooth natural peanut butter
• 1 tbsp agave syrup
• 2 cups coarsly chopped dark chocolate
• 2 tsp coconut oil
• Flaked sea salt

Preparation

In a medium bowl, combine the peanut butter and agave. Spoon small discs of the peanut butter mixture onto a parchment-lined baking sheet and freeze them for at least 30 minutes.
Melt the chocolate and coconut oil in a double boiler, stirring constantly.
To assemble the cups, line a muffin tin with paper liners and fill with 1 tablespoon of the melted chocolate. Allow the mixture to solidify in the refrigerator for 10 minutes.
Place a disc of the frozen peanut butter mixture into the center of each chocolate filled liner and top with the remaining melted chocolate.
Sprinkle with sea salt to taste and refrigerate for at least 20 minutes before enjoying.
Store in the refrigerator for up to 5 days.