Line a muffin pan with liners and set aside.

Using a double boiler** melt cocoa butter over a low heat setting until completely melted through. Once the cocoa butter is completely melted, whisk in the cocoa powder, maple syrup and sea salt until combined and smooth.

Pour about 2 teaspoons worth of chocolate into each cupcake liner, whisking between each scoop, and then place the muffin pan in the freezer for about 10 minutes.

Meanwhile, in a small food processor, process the ¼ cup peanut butter, pitted dates, vanilla, and water together to form a thick, sticky dough.

When the chocolate has hardened, remove the pan from the freezer and drop 1 teaspoons of peanut butter/date filling in the middle of each chocolate. Press the filling down with your finger so that it covers a good amount of the chocolate and doesn't pop up too high.

Give the chocolate a good whisk before spooning more chocolate over the top of the filling, just enough so that the filling is fully covered. Sprinkle each cup with the chopped peanuts.

Freeze until hard.

You should have extra chocolate and filling, so continue this process until either your chocolate or filling runs out. If you have extra chocolate left, simple pour the chocolate into liners by itself for plain chocolate cups.

Store in the freezer or fridge.