Instructions

1. In a small mixing bowl, combine the peanut butter, maple syrup, almond flour, and vanilla extract. Mix to combine and set aside. 
2. Break the chocolate into pieces and combine in a bowl with coconut oil. Heat in the microwave, stirring thoroughly every 20 seconds until just melted, about 60-90 seconds total. Do not overheat the chocolate or it will seize. If you have a double boiler you can also use that instead.
3. Spoon about ½  teaspoon of chocolate into each mini cup and place in the freezer for at least 5 minutes to harden.
4. Meanwhile, form 30 small balls with your peanut butter mixture, measuring about ¾ teaspoon for each. I find it fastest to portion out the peanut butter mixture first, then roll.
5. Remove mold from the freezer. Briefly warm the chocolate again if it has started to thicken from cooling. Place one peanut butter ball into each cup, pressing down if necessary so the peanut butter mixture is below the top of the mold. Top each with melted chocolate just until it reaches the surface of the mold, about ½ tablespoon (1 ½ teaspoons) each.
6. Quickly sprinkle with toppings, if desired. For flaky sea salt, freeze the cups for a few minutes first, then sprinkle with salt and return to the freezer.
7. Freeze until firm, about 10-15 minutes. Store in an airtight container in the fridge for up to 2 weeks, or freezer for up to 3 months.