Line a muffin pan with wrappers (12 for mini, 6 for large) Or use silicone.
Roughly chop the bar of chocolate and place in a glass bowl with the coconut oil.
Melt in the microwave for 30-60 seconds. Whisk smooth.
Pour a small amount of melted chocolate into each wrapper to coat the bottom. Tilt the pan to swirl chocolate to coat the sides.
Reserve about 1/2 of the chocolate for the top.
Freeze chocolate cups while you prepare the filling.
To make the filling:
If using espresso powder, dissolve it into the milk by stirring together.
Whisk together all ingredients until smooth.
Taste and adjust with more sweetener, cacao, espresso or salt, if needed,
Scoop about 1/2 to 1 Tbs into each chocolate cup.
Pour remaining chocolate over each cup.
Freeze or refrigerate for 20-30 minutes to set.
Disclosure: We are participants in the Amazon Associates program. Any clicks through an affiliate/referral link may result in a commission earned.What I used:Stevia Drops from AmazonInstant Espresso Powder: from AmazonCacao Powder from AmazonTo store: keep refrigerated. Store in an airtight container for up to 2 weeks or frozen for 2 months.For non low-carb, I would use 1-2 Tbs powdered coconut sugar. If the filling seems too dry, add a little more milk. Maple syrup might cause the nut butter to seize, so I would not recommend it here.