Directions:

• Line a muffin pan with paper baking cups.
• Melt half of the chocolate. I prefer to do so in a bowl in the microwave – just place the chocolate chunks in a bowl and start microwaving for 15-30 seconds at a time. Stir in between rounds to ensure uniform melting and avoid burning. (It only takes maybe 1-1.5 minutes of total time). You can also use a double broiler method if you prefer.
• Spoon a little chocolate into each of the baking cups. Place muffin tin in the freezer so chocolate can solidify while you move to the next step.
• Place butter beans, peanut butter, dates, and coffee in a food processor. Run the processor on a lower setting for about 20 seconds. Scrape down the sides of the food processor then pulse again a few times, until the mixture looks creamy and well-combined.
• Remove muffin tin from freezer and spoon a little filling into each baking cup. Place back in the freezer for a few minutes, then flatten the filling with the back of a spoon. (When the filling is cold, it’s easier to flatten without it sticking).
• Melt the remaining chocolate and use it to top each peanut butter cup. Place back in the freezer for 10 minutes or so to solidify. Enjoy now, or keep in an airtight container in the fridge for several days.