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1. Combine 50g of chocolate, 1 tbsp and 0.75 tbsp of coconot oil in a coffee mug and melt in the microwave for 120-150 seconds, stirring half way.
2. Place 6 medium cupcake cups on a plate and divide melted chocolate evenly into cupcake cups.
3. Place in freezer for 15 minutes.
4. Melt the rest of the chocolate, Splenda and coconut oil in the same way as Step 1.
5. Remove the cupcake cups from the freezer and spoon even amounts of peanut butter onto the frozen chocolate.
6. Pour melted chocolate mixture over the top of the peanut butter/frozen chocolate mixture.
7. Garnish with peanuts and place back in freezer for another 15 minutes at least.
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