In a saucepan over medium–low heat, gently stir the cacao butter and coconut oil until well combined.
Remove the pan from the heat and gently whisk in the cacao power, vanilla and your Maple Flavoured Monk Fruit Sweetener. Keep whisking until thick, creamy and well combined, then taste and evaluate the consistency and sweetness as follows:
For a thicker darker chocolate, add some more cacao powder.
For a smoother chocolate, add some more coconut oil.
For a sweeter chocolate, add some more sweetener of choice.
Once the chocolate is to your desired taste and consistency, remove from the heat and get onto your fillings.
Line a regular 12-hole or large 6-hole muffin tin with paper cases.
Make your filling of choice by putting your filling ingredients in a small bowl and stirring to combine (if you’re making peanut butter cups then there’s nothing to do here!).
Fill the paper cases one-third of the way up with the melted chocolate, then transfer to the freezer and leave to set.
Once set, spoon 1/2 teaspoon of your chosen filling over each chocolate base. Remelt the chocolate in the saucepan if need be, then pour over the filling to cover. Top each with a little sprinkling of your chosen garnish (or leave plain if making peanut butter cups), then return to the freezer until set.
Enjoy straight away or transfer to an airtight container and keep in the fridge for up to 2 weeks or in the freezer for up to 3 months.
TIP: Each filling makes enough for six large or 12 regular-sized cups. So, if you decide to make all four flavours, reduce each filling recipe by three-quarters.
Makes 12 regular-sized or 6 large cups
(Store any leftover chocolate in an airtight container in the fridge for up to 1 month, or in the freezer for up to 3 months.)