In a large mixing bowl add the cocoa, half the coconut oil, and 6 teaspoons of Natvia. Mix well until combined. If the chocolate isn't sweet enough, add a teaspoon or so more Natvia to the mix.
Add half of this mixture into 3 cupcake liners (silicon/plastic liners are best to help with removal at the end) and set into the freezer whilst you prepare the peanut butter centre.
For your peanut butter centre, in a mixing bowl add peanut butter, 2 teaspoons of Natvia, and 1 tablespoon of coconut oil and mix thoroughly. If you like a salted chocolate/peanut butter, you may add the salt, and stir until all your ingredients have combined.
Over your now frozen chocolate layer, add the peanut butter mixture and transfer back into the fridge for about 10 minutes until it sets again.
If your remaining chocolate has thickened, you may heat it a little to make it easier to pour. pour the remaining chocolate mixture over the peanut butter layer and transfer your cupcake liners back into the freezer to set. Your chocolate will remain solid even when left at room temperature, however ideally store in an air tight container in the fridge.
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