Step 1

Place 9 muffin liners in a muffin pan.

Step 2

In a double boiler, melt the baking chocolate/chocolate chips and coconut oil, stir well. Fill about 1½ teaspoons of melted chocolate in the muffin liners; tilt them, so the chocolate spreads to the sides. Repeat for all the muffin liners and place the muffin pan into the fridge for a few minutes (until the chocolate hardens). Use about half the chocolate for this step.

Step 3

Roast the peanuts with a pinch of salt in a small pan on medium heat for about 3-4 minutes while stirring occasionally. Chop the peanuts in smaller pieces.

Step 4

Mix the almond butter with the rice syrup and water until it has reached a creamy consistency. Depending on the almond butter you're using, you might have use more or less water to achieve that.

Step 5

Once the first chocolate layer has set, divide the almond butter mixture into the muffin liners (place it in the middle) and sprinkle the peanuts on top.

Step 6

Use the rest of the melted chocolate to top the cups with. Tilt it a bit so the top is covered with the chocolate completely. Let it harden in the fridge for about 5 minutes.

Step 7

Once the chocolate is hard, carefully remove the cups from the cupcake liners and enjoy!