Directions

1. Prepare the muffin tin: Line a muffin tin with 18 muffin cups.
2. Make the filling: In a small bowl, mix together the peanut butter and Siggi’s High Protein yogurt until well combined. Refrigerate.
3. Melt the chocolate: In a double boiler, melt the chopped chocolate until just melted. Remove from heat, add the coconut oil, and stir until fully incorporated.
4. Form the chocolate layers: Divide half the chocolate between the 18 prepared muffin cups with melted chocolate. Place the tin in the freezer for 5 minutes to set.
5. Shape the filling: Divide the peanut butter-yogurt mixture into 18 equal portions (approximately 1 tbsp each). Roll each portion into a ball, then gently flatten it into a thick disk.
6. Assemble the cups: Remove the muffin tin from the freezer. Place a peanut butter disk onto each chocolate layer, then divide the remaining melted chocolate between the cups and cover the filling. Sprinkle with Himalayan salt, if desired.
7. Cool and store: Refrigerate the peanut butter cups until fully set, approximately 1 hour. Store them in an airtight container in the fridge.