Spoon about one teaspoon of melted chocolate into each paper liner and spread it over the bottom and slightly up the sides. Freeze for 15 minutes.

In a separate bowl, combine the almond flour and monk fruit sweetener.

Add the peanut butter and stir until a smooth, dough like filling forms.

Place about one tablespoon of the peanut butter mixture into each chocolate shell and gently flatten the top.

Cover the filling with another teaspoon of melted chocolate, making sure the peanut butter is completely sealed.

Freeze for another 15 minutes, or until the chocolate has fully hardened.

Remove the paper liners and serve immediately, or store for later.

Use natural peanut butter without added sugar for the best flavor.

Keep the chocolate layers thin to achieve the ideal texture.

Allow the chocolate to cool slightly before pouring the top layer.

Sprinkle flaky sea salt on top before chilling for extra flavor.

Store leftovers in an airtight container in the refrigerator or freezer.