Melt chocolate in microwave (every 30 sec stir until a liquid) and stir in 1 tbsp coconut oil, collagen and 1 tbsp maple syrup

Pour a very small amount into PB cup mold to only cover the bottom

Place in freezer for 5 minutes

Create PB mold by mixing together peanut butter, coconut flour, 1 tbsp maple syrup, 1 tbsp coconut oil and vanilla

Roll into small rounds and place over the base of frozen chocolate

Press down so that the top is below the surface of the mold

Pour remaining melted chocolate over the top until it reaches the surface of the mold

Freeze for another 10 minutes Store in airtight container in fridge or freezer