- Melt the chocolate over a double boiler, stirring continuously as it begins to melt.
- Once melted, pour half of the melted chocolate into silicone molds or a regular sized muffin tin with liners, filling 8-10 molds/liners. Freeze for 10 minutes while you make the peanut butter layer.
- Add peanut butter, maple syrup and coconut oil to a microwavable bowl and microwave for 15-20 seconds. Stir, add in Restore Turmeric Superblend and stir again.
- Spoon about 1.5 tablespoons of the peanut butter mixture onto each chocolate base, flatten the top, and cover with remaining melted chocolate. Freeze until set, about 15-20 minutes.
Transfer peanut butter cups to an airtight container and store in the fridge.