In a saucepan over very low heat, melt the coconut oil and sweetener. Add the cocoa powder and salt, whisk vigorously until well combined, remove from heat. I use mini silicone
baking cups but mini muffin tins work great. Use a spoon to fill the cups 1/4 full, freeze for about 10 minutes. Remove from the freezer when chocolate is hard, make a depression with your thumb for the peanut butter, scoop out the chilled peanut butter, place in the cups (approx. 1/2 teaspoon). Leave room for the chocolate around the peanut butter. Spoon more chocolate over the peanut butter till almost full and the peanut butter is covered. Freeze for 45 minutes. Eat them up, yum! yum! keep cold so they don’t melt.