Do you have a mini muffin tin? If so, you are approximately 25 minutes away from homemade peanut butter cups, and for 20 of those minutes, your freezer is doing all the work.
Ingredients (Makes one peanut butter cup. Simply multiply the recipe to make as many as you want)
1 Tbsp melted coconut oil
1 Tbsp unsweetened cocoa powder
heaping 1/4 tsp honey (more if you want a sweeter chocolate)
salt to taste
heaping 1/4 tsp peanut butter
Stir the honey into the melted coconut oil (I usually melt my oil by putting it in a bowl, and placing the bowl in a small pot with an inch or so of water in it, over low-medium heat). Then add the salt and peanut butter and stir. You can do all of this with the bowl in the warm water bath. It helps achieve a homogenous mixture. After the PB is mixed in, remove the bowl and turn off the heat.
Stir in the cocoa powder until you have a smooth mixture. Pour all the contents into one of the muffin depressions in your tin. If yours is like mine, it will be the perfect amount of chocolate for one “muffin.”
Place in freezer and wait ~20 minutes, or until the peanut butter cup is nice and solid. Devour, and smile.