Make the Chocolate

• Start by making the chocolate.  Place a silicon mould on a flat tray - this will stop the chocolate mould from bending when you place it in the freezer. Alternatively, you can line a muffin tray with 12 patty cake papers.  Set aside.
  
• Melt the cacao butter in a microwave or double boiler at low heat.  If using a microwave, melt at 30 second intervals until the cacao butter is clear.  Stir well.
  
• Remove from heat and add the powdered monk fruit sweetener.  Stir well.
  
• Add the cocoa powder and mix well.
• Divide the chocolate mixture into two and set the other half to the side (this will be for the top layer of the peanut butter cups).
• Pour half of the liquid chocolate mixture into the moulds/lined tray and freeze for 20 minutes.
• Remove from the freezer and then spoon a little peanut butter onto the centre of each bit of chocolate.  Try to leave an edge of about 2mm.
  
• Place the moulds back in the freezer for 15 minutes to set.
• Remove from the freezer and distribute the second half of the chocolate onto the peanut butter.  Then place back into the freezer to set again for 20 minutes.
• Once set, remove from the moulds and serve cold.