Ingredients (makes 8):

Line the cupcake/muffin tray with 8 paper cases - gold ones look the best.

 

Chop and melt the chocolate and coconut oil in a bowl placed over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Spoon 1 and 1/2 tablespoons of the mixture into each cupcake case, then set aside to cool slightly.

 

Mix together the peanut butter, ground almonds, maple syrup and salt in a small bowl. Roll the mixture into 8 balls, then flatten them with your hands to fit into each case on top of the chocolate.

 

Spoon the remaining melted chocolate into each case so the peanut butter mixture is fully covered.

 

Transfer the tray to fridge to chill and set for at least 20 minutes before serving!

 

I hope you all enjoyed this post, and I will see you all very soon,

 

Love Lou

xxxx