Melt the chocolate in the glass bowl over some simmering water with the coconut oil. Mix thoroughly.

Then in muffin cases (around 10) place a tbsp of chocolate mixture in each case to thinly cover the bottom of the case . Place the rest of the bowl of melted chocolate over the warm water but with the heat off under the pan - this ensures it stay melted. Place the muffin cases in the freezer on a tray.

Then either by hand or by pulsing in the food processor blend all the filling ingredients. Do not blend for too long otherwise you lose the creamy consistency.

As always, taste and see if you want to add more sweetness or salt depending on your fancy.

Then place just less than a tsp of the peanut butter mixture on the now frozen chocolate lined muffin cases. Make a round layer in the middle but don't let it reach the edges.

Level off the peanut butter discs.

The pour slowly the remaining chocolate until covered, do this a little at a time to ensure you have enough to cover all of 'cups'.

Smooth the tops if any peanut butter mixture pokes through (if your bothered). Then freeze until solid - about 45mins.