2 oz unsweetened dark chocolate- I buy this kind HERE
1/2 cup coconut butter
1/2 cup and 2 tablespoons separated powdered monkfruit
1 cup peanut butter softened
1/3 cup and 2 tablespoons heavy whipping cream
2 teaspoons flaky sea salt
2-1/2" round Silicone mold- I used this one HERE
Using a double boiler, add in the dark chocolate, coconut butter, and 1/2 cup of powdered monk fruit.
Gently stir until fluid and melted completely. Remove from heat. Using a 2" silicone round mold, pour the chocolate halfway up the molds, place on a baking sheet and refrigerate for 30 minutes.
In a standing mixer,beat the softened peanut butter, all heavy cream, and 2 tablespoons of monkfruit.
Spoon on to the top half of the molds, covering the chocolate. Top with the sea salt. Refrigerate for three hours, or freeze for one.
Keep refrigerated for best results.
Makes 6 peanut butter cups