Melt chocolate chips with coconut oil for 30 seconds and stir to mix.
In a separate bowl, warm up peanut butter slightly and mix with sweetener to combine.
Grease with cooking spray or line a muffin tray. Spoon in about 1-2 tbsp of the chocolate mixture as the bottom layer of the cups. Freeze for 5-10 minutes.
Layer in the peanut butter and freeze again.
Layer in the last (top) layer of chocolate and freeze again.
Sprinkle with sea salt as desired and enjoy!
Notes
Keep the cups in an airtight container in the fridge (for 1 month) or in the freezer (up to 6 months) to stay fresh. Defrost at room temp before eating.
Each cup is about 0.5 net carbs
Can also use grass fed butter instead of coconut oil.