Sugar-Free Chocolate Peanutty Candy

1/2 cup of coconut oil
30 packets of splenda
3 tablespoons of unsweetened baking cocoa
1/2 to 3/4 cup unsweetened natural chunky peanut butter



Melt the coconut oil in a pan on low/medium heat, the coconut oil
will melt fast. Remove from heat. Add the unsweetened chocolate
baking powder and then the splenda, stir until smooth. Add the peanut
butter and stir, melting some of it into the chocolate mixture but
leaving some of it chunky for the "peanut butter cup" effect. Pour
about 1/2 inch of the mixture into muffin tins lined with paper
muffin liners then place in the freezer for about ten minutes