Dark Chocolate Peanut Butter Cups (Dairy & Sugar-Free)

(makes 12 cups)
Note: The original recipe is very rich and sweet.  If you prefer a less rich/sweet dessert, use modified measurements below.

INGREDIENTS:
1/2 cup unsweetened cocoa powder
1/2 cup coconut oil
4 tbsp raw honey (for less rich/sweetness, only use 3 tbsp raw honey)
2 pinches of salt
Peanut butter (or nut butter of your choice)
12 cupcake liners

DIRECTIONS:

1. In small saucepan, whisk together all ingredients over low heat until smooth.  Remove from heat and let sit at room temperature for a few minutes to cool.
2. Line a muffin pan with 12 liners.  Scoop approx. 2 teaspoons of chocolate mixture into the bottom of each cup. (Just leave the extra chocolate mixture in the pan and set aside.)
3. Place muffin pan with the chocolate in refrigerator or freezer on a flat surface for approximately 10 minutes until chocolate is hardened.
4. Once hardened, remove pan from fridge/freezer and place a small amount of peanut butter on top of chocolate using a spoon and your finger. Press down lightly and smooth peanut butter along top of chocolate. It doesn't have to be perfect but you want it smoothed out.
5. Scoop another spoonful of liquid chocolate (from saucepan) over the top of frozen chocolate/peanut butter.  (The chocolate will probably have thickened up at the bottom of the saucepan. If this happens, all you need to do is stir it.)  If you still have left over chocolate, evenly distribute chocolate in each of the cups.
6. Place muffin pan back in the refrigerator/freezer for another 10-15 minutes.
7. Cut off the top of each cupcake liner above the chocolate.
8. Enjoy your yummy creation! 

Note: Keep these in the fridge/freezer as they will get melty if left at room temperature for very long.  Suggestion: pull out as you are ready to eat them.