Prep your pan: Line a mini muffin tin with paper liners. This recipe makes about 18–24 mini cups, depending on how generously you fill them.

Make the peanut base: In a small bowl, stir together 3/4 cup creamy peanut butter with 1–2 teaspoons maple syrup or honey (optional) and 1/2 teaspoon vanilla (optional). The mixture should be soft but not runny.

Portion the first layer: Spoon about 1 teaspoon of the peanut mixture into each liner. Use the back of the spoon to press it into an even layer. Freeze for 10 minutes to firm up.

Prepare the Nutella-chocolate top: In a microwave-safe bowl, combine 1/2 cup Nutella, 1/2 cup chocolate chips, and 1 tablespoon coconut oil. Microwave in 20–30 second bursts, stirring between each, until smooth and glossy. Alternatively, melt gently over a double boiler.

Add the Nutella layer: Remove the tray from the freezer and spoon about 1 to 1 1/2 teaspoons of the warm Nutella mixture over each peanut base. Tap the tray lightly on the counter to level the tops.

Finish with texture: While still soft, sprinkle a few chopped roasted peanuts and a small pinch of flaky sea salt over each cup.

Freeze to set: Return the tray to the freezer for 30–45 minutes, or until the cups are firm enough to peel from the liners cleanly.

Serve: Let the cups sit at room temperature for 2–3 minutes before eating for the best texture—cool and fudgy, not rock-hard.