Protein Peanut Butter Cups with Greek Yogurt

Instructions:

1. Place 12 silicone liners on a flat tray. In a small glass bowl, combine the dark chocolate chips and refined coconut oil. Melt using the double boiler method or microwave in short bursts.
2. Spoon about 1 teaspoon of melted chocolate into the bottom of each liner. Use a small brush or spoon to push the chocolate about halfway up the sides. Freeze for 10 minutes until the shell is firm to the touch.
3. In a medium bowl, stir together the PB2, Greek yogurt, protein powder, creamy peanut butter, and Sugar-Free maple syrup. Note: If the mixture is too thick, add a teaspoon of water, but it should feel like thick cookie dough.
4. Remove the tray from the freezer. Place a rounded teaspoon of the peanut mixture into each chocolate shell. Press it down slightly with a damp fingertip so it stays flat and doesn't peak.
5. Top each cup with the remaining melted chocolate, ensuring the peanut center is completely covered. Tap the tray against the counter until the chocolate surfaces are smooth and air bubbles rise.
6. Sprinkle a tiny pinch of flaky sea salt over the wet chocolate. This tiny addition transforms the flavor by brightening the cocoa and balancing the richness of the peanut butter.
7. Place the tray back in the freezer for at least 30 minutes. You are looking for the chocolate to be completely matte and hard. Once set, pop them out of the silicone liners and store them immediately.