Add the peanut butter, cinnamon, salt, maple syrup and coconut flour to a mixing bowl and mix together thoroughly.
Melt the chocolate. Add the chocolate to a heatproof bowl and place over a saucepan over a low heat. Make sure that the bottom of the bowl doesn't touch the water and bring to a light simmer. Wait for the chocolate to melt, stirring if necessary.
Pour a layer of the chocolate into the bottom of a cupcake mould or case. The thickness can be adjusted according to your preferences, but aim for around 5mm/0.2 inches. Leave in the freezer for 30 minutes.
Now add a layer of the peanut butter filling, followed by another layer of the chocolate. Leave in the fridge for the fridge for 30 minutes more before serving.
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Notes
These vegan peanut butter cups can be kept in the fridge for up to 2 weeks in an airtight container.