Sugar Free Peanut Butter Cups

5 oz unsweetened chocolate
1/4 cup heavy cream
3/4 cup powdered erythritol
Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
1/4 t salt
1 t vanilla

For the filling:
1/2 cup peanut butter
1 cup almond meal/flour
Artificial sweetener equal to 1 cups sugar (concentrated liquid Splenda preferred)
Dash of salt

Heat cream and the rest of ingredients. Turn off heat and add chocolate. If you're melting it in the cream, let stand until chocolate is melted - stir once in awhile. When it is all melted, the mixture will be fairly thick. Adjust sweetener to taste.

While the cream is heating and chocolate melting, mix up the filling. If it's too sticky, put a little more almond flour or erythritol into it. You want to be able to form it easily without getting it all over your hands. Adjust sweetness (and possibly salt level) to taste.

Put heaping tablespoons or globs of the chocolate the size of a walnut into the mini muffin tin. If it is thick enough you can sort of push out a place in the center and make the chocolate even around the sides. If it isn't yet thick enough for this, don't worry, the peanut butter will push it up the sides.

Form the peanut butter into smaller globs/balls. Push them into the chocolate, including pushing the top so it's flat.

Chill the whole thing in the refrigerator for half an hour or so.

Remove from fridge and run hot water over the bottom of the pan for just a few seconds.

Pop it out.