Prep your pan. Line a 12-cup mini muffin tin with paper liners. If using a standard muffin tin, aim for 6–8 larger cups and plan for slightly thicker layers.

Melt the chocolate. In a heat-safe bowl, combine sugar-free chocolate chips with 1–2 tablespoons coconut oil or cocoa butter. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt over a double boiler on low heat.

Sweeten to taste. If your chocolate is very dark, stir in 1–2 teaspoons powdered sweetener while still warm. Taste and adjust. Powdered sweetener dissolves better than granulated here.

Make the peanut butter filling. In a small bowl, mix peanut butter, 1–2 tablespoons powdered sweetener, a pinch of salt, and vanilla. If you like a thicker, candy-like center, stir in 1 tablespoon peanut flour or almond flour. For extra creaminess, add 1 teaspoon heavy cream or coconut cream.

Layer the bases. Spoon about 1 teaspoon melted chocolate into each liner. Tilt the pan to coat the bottoms evenly. Chill for 5–10 minutes until just set.

Add the filling. Scoop 1–2 teaspoons of the peanut butter mixture onto each chocolate base. Gently press to flatten slightly, leaving a small border around the edges so the top chocolate can seal.

Top with chocolate. Spoon more melted chocolate over each cup to fully cover the filling. Tap the tin on the counter to level the surface and release air bubbles.

Finish and set. Sprinkle with a tiny pinch of flaky sea salt if you like. Chill for 20–30 minutes, or until firm to the touch.

Serve. Peel off the liners and enjoy. Let them sit at room temperature for 2–3 minutes for the best texture.