In a small bowl ~ mix peanut butter, coconut sugar, honey, almond flour, and salt.
Add one inch water to double boiler or medium pot. Set over medium heat fitted with a medium bowl. Once warmed, add chopped chocolate or chips to the bowl. Melt chocolate, while stirring every so often.
Drop about a 1/2 teaspoon melted chocolate into 3 cups at a time. Using the back of a tiny spoon or small brush, push the melted chocolate over the bottom and up the sides. Keep a moderate thick layer on the bottom, then up to 3/4 of the side. Repeat until 13 cups are finished. Along with the peanut butter filling, place the chocolate cups in the freezer for 10 minutes.* Keep chocolate heated over simmer. Stir every so often.
Remove cups and peanut butter mixture; scoop a generous 1 teaspoon peanut butter mix into each chocolate cup. Tap the muffin tin gently on the counter a couple times to flatten the peanut butter. Level further with the back of a small spoon, but avoid disturbing the chocolate side. Sprinkle each cup with a small amount of crushed honey roasted peanuts. Freeze for another ten minutes.* Keep chocolate over simmer. Stir every so often.
Give the simmering pot a good stir, then making sure the chocolate envelopes the peanut butter mixture, add to each cup. Sprinkle with more crushed honey roasted nuts, hearts, or even flakey sea salt. Freeze for twenty to thirty minutes.
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Notes
Quality chocolate shines like a star!
Kirkland organic creamy peanut butter's used in this recipe. The kind with oil on top, stirred, refrigerated.
Start with peanut butter that's been left out for a few minutes, then freeze the mixture for ten minutes before adding to the cups. The consistency of the mixture is just below if you took straight peanut butter out of the fridge cold.
I haven't tried but think two teaspoons coconut, sucanat sugar, or honey will work in place of one each.
Keep peanut butter cups in an airtight container. For short term and ready to eat cups, the refrigerator. For long term and counter rest cups, the freezer.