Place half of the chocolate (3 oz, 8 Lindt squares) in a small, microwave-safe bowl.
Place the other half in another small microwave-safe bowl.
In a third small microwave-safe bowl, place the peanut butter spread.
Microwave the first chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon avocado oil and ¼ teaspoon stevia glycerite. Place about a tablespoon of the chocolate mixture on the bottom of each paper liner, spreading it out so that it covers the bottom of the liner. Freeze for 5 minutes to set.
Microwave the peanut butter to soften it and make it pourable, about 20 seconds. With a spoon, mix in the coconut flour. Remove the muffin pan from the freezer. Place a scant tablespoon of the peanut butter mixture on top of the chocolate layer in each liner, spreading it out a little with the back of a spoon but not allowing it to reach the edges. Place in the freezer for 5 minutes to set.
Microwave the second chocolate bowl in 30-second sessions, stirring after each session, until the chocolate is melted. Mix in ½ tablespoon avocado oil and ¼ teaspoon stevia glycerite. Place about a tablespoon of the chocolate mixture on top of the peanut butter layer, quickly spreading it out to the edges and sides. Freeze for 30-40 minutes to fully set. Remove from the freezer and peel off the paper liners. Allow the peanut butter cups to slightly soften, 5-10 minutes, before enjoying.
Store the peanut butter cups in the fridge, in an airtight container, for up to a week. Remove them from the fridge 30 minutes before serving.
In most of my recipes, I use natural creamy peanut butter with no added sugar - the type that only has peanuts and salt and that you need to stir prior to use.However, in this recipe, I find that for the best consistency of the peanut butter layer, it's best to slightly compromise and use a no-stir peanut butter spread. The brand I use contains organic peanuts, palm oil, sugar, and sea salt.