Line a mini muffin pan with 9 mini liners. We're making a small batch today, but if you want more treats (and who wouldn't?), just double the recipe to make 18!

Let’s melt some chocolate! Break up 1.75 ounces of dark chocolate and pop it into a microwave-safe bowl. Heat it in 30-second bursts, stirring each time, until smooth and silky. Prefer the stovetop? You can melt it gently in a saucepan over low heat, stirring often.

Now spoon about 1 heaping teaspoon of melted chocolate into each liner. Use the back of the spoon to spread the chocolate up the sides of each cup. Try to use up all the chocolate—it’s the perfect amount!

Pop the pan in the freezer for a few minutes so the chocolate can set and harden.

Next, let’s make that dreamy peanut butter filling. In a bowl, stir together peanut butter, maple syrup, and coconut flour until the mixture is nice and smooth. Scoop about ½ tablespoon of the filling into each chocolate cup—it should come almost to the top.

Put the pan back in the freezer while you melt the second batch of chocolate, just like you did before.

Now spoon about 1 teaspoon of melted chocolate over each peanut butter cup, making sure the filling is fully covered. Freeze them again for 5–10 minutes until the tops are set.

Once they’re nice and firm, you can keep them in the fridge or freezer until snack time.