1½cups(9oz.) dark chocolate chips or chopped chocolate
1teaspooncoconut oil or butter
Mix peanut butter, honey, coconut flour, and vanilla until completely combined.
Shape into 1/2-teaspoon sized balls and flatten slightly into discs. Place on a cookie sheet and refrigerate for an hour or two.
Meanwhile, line 34 mini muffin pans with paper liners.**
Option #1- Homemade Chocolate: Set a glass bowl in a saucepan with water in the bottom that doesn't touch the bottom of the bowl (or a double boiler).
Add the cocoa butter wafers to the bowl and heat the water to simmering over medium-high heat, melting the cocoa butter completely.
Remove from heat and whisk in the cocoa powder gradually until completely smooth.
Add honey, vanilla, and salt, whisking again until smooth.
Option #2- Melt Chocolate: Place chocolate chips in a double boiler or microwave-safe bowl along with the coconut oil or butter. Melt until smooth, stirring often.
Using a teaspoon, add enough chocolate to the bottom of each candy liner to cover it; refrigerate just until starting to set, about 5-10 minutes.
Remove from fridge and place a cold peanut butter disc in the center of each cup. Use a teaspoon to add more chocolate to cover all the discs completely.
Refrigerate until hardened. Remove from trays and store in an airtight container in the fridge.
*Choose either to make your own chocolate coating with coco wafers OR melt a quality store bought dark chocolate. While it is fun to make homemade chocolate, I usually just melt chocolate chips most of the time!**Variation: roll filling into balls, refrigerate, and then coat in chocolate.You can substitute any nut butter.Storage: Keep at room temperature for less than a day, refrigerate for a month, freeze for 3 months.