Prep your pan: Line a standard 12-cup muffin tin with liners. Clear some space in your fridge or freezer.

Make the chocolate base: In a microwave-safe bowl, combine 1 cup sugar-free dark chocolate chips with 2 tablespoons coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in 1/2 teaspoon vanilla and a pinch of fine sea salt.

Form the bottom layer: Spoon about 1 teaspoon of melted chocolate into each liner, tilting the tray to coat the bottom evenly. Chill 10 minutes in the freezer to set slightly.

Mix the peanut butter filling: In a small bowl, stir together 3/4 cup natural peanut butter, 2–3 tablespoons powdered sweetener (to taste), a pinch of fine sea salt, and 1/4 teaspoon vanilla. The mixture should be thick but spreadable.

Portion the filling: Roll or scoop about 1 tablespoon of peanut butter mixture for each cup. Flatten slightly into discs. Place one disc onto the set chocolate layer in each liner, leaving a little space around the edges.

Top with chocolate: Rewarm the remaining chocolate if it’s thickened. Spoon 1–1 1/2 teaspoons over each peanut butter disc, nudging chocolate to cover the top and seal the edges.

Optional finishing touch: Sprinkle a few flakes of sea salt on top of each cup for contrast.

Chill to set: Refrigerate for 30–45 minutes or freeze for 15–20 minutes until firm.

Serve: Peel away the liner and enjoy. For the best texture, let a frozen cup sit at room temperature for 3–5 minutes before biting.