Salted Peanut Butter Cups

Peanut butter with chocolate is such a winning combination that it's pretty hard to stuff these up! Especially when they're gluten, dairy and refined sugar free... Makes 12 cups - 1/2 cup coconut oil - 4 tbs rice malt syrup - 1/2 cup raw organic cacao - 2 tbs natural crunchy peanut butter (use one that is 100% peanuts) - big pinch of rock salt - mini muffin cases

Gently melt the coconut oil and 2 tbs of the rice malt syrup together using a double boiler. Remove from heat and whisk through cacao until you have a smooth mixture. Divide half the mixture between 12 mini muffin cases and allow to set in the fridge. Meanwhile, combine the peanut butter, remaining rice malt syrup and salt in a small bowl. Once the chocolate in the muffin cases is firm to touch, top each one with some peanut butter mixture - divide it evenly between them (it may be easier to use your fingers to do this). Then divide the remaining chocolate mixture between the cups - you should have enough to cover the peanut butter mix entirely. Return to the fridge to set & store.

Note - Keep an eye on the remaining chocolate while the first half is setting in the fridge - it will need a stir now and then to keep it at a smooth consistency :-) x