No-Bake Peanut Butter Cups

1/3 c coconut oil

1/3 c peanut butter (natural smooth)

1/3 c pure maple syrup

1/3 cocoa powder

1/2 tsp vanilla extract

pinch of salt

3/4 c of coconut or quick oats (optional)

PB Mixture

1/3 c peanut butter

1 TBS maple syrup

1/2 - 1 tsp coconut oil

Line 12 cup muffin tins with liners.

For Chocolate mixture in a medium glass bowl add coconut oil, peanut butter, maple syrup and cocoa powder. Microwave for 30-45 seconds, stir, and continue cooking in 20 second intervals until mixture is melted and smooth.

Stif in the vanilla, salt and coconut. Scoop the mixture evenly into the liners.

Refrigerate while making the peanut butter topping.

For the PB mixture, in a small bowl, add the PB, maple syrup and coconut oil. Microwave until melted and smooth (don't overheat).

Spoon the PB on top of the chocolate mixture.

Refrigerate until set.

Store in fridge or freezer.