• ⅔ cup creamy natural nut butter, divided (almond, peanut, walnut – your choice)
• 4 tbsp melted coconut oil, divided
• 2 tsp pure vanilla extract
• 3 tbsp raw cocoa powder
• 2 tbsp maple syrup or honey
• Himalayan sea salt, to taste
Line a 12-muffin tin with muffin liners (you can use a regular or mini muffin tin for this, but the regular tins will be ready sooner!). Spray the liners with cooking spray. Set aside.
In a medium bowl, make the bottom layer by combining ⅓ cup of nut butter, 2 tbsp coconut oil, 1 tsp vanilla, and cocoa powder. Set aside.
In a separate bowl make the top layer by stirring together ⅓ cup peanut butter, 2 tbsp coconut oil, 1 tsp vanilla, and 2 tbsp maple syrup or honey. Taste and adjust seasoning.
To assemble the cups, place about ½ tbsp of the chocolate (bottom) layer into each muffin cup. Shake the muffin tin until the layer is evenly set.
Repeat with the top (peanut butter) layer. Move the tin around till the topping is level.
Sprinkle salt on top of each peanut butter cup. Put the muffin tin in the freezer until the candy is firm, around 30-45 minutes. Remove from the freezer and muffin tin, and place the candy pieces in a covered container. Store in the freezer.