Line 5-6 muffin cups with paper liners. Set aside
In a medium mixing bowl combine the 1/3 cup powdered Swerve and peanut butter. Use a fork and stir together until fully combined and smooth. Set aside
In a large microwave safe measuring cup or medium microwave safe bowl combine butter and coconut oil.
Microwave on high for 30 seconds or until fully melted. Use a fork and stir to fully combine the butter and oil
Add cocoa powder. Use a fork and stir until fully combined and smooth. Microwave on high 15-20 seconds or just until the cocoa is smooth and slightly smooth
Add the 7 TBS of powdered or granulated sweetener (depends on if you want creamy or firm chocolate)
Add vanilla extract and salt. Use fork and stir to fully combine. Make sure the salt is fully dissolved. The chocolate will be thick
Spoon 1/2 TBS-1 TBS chocolate into each of the prepared muffin cups. (If you prefer more chocolate than peanut butter use 1 TBS if you want more peanut butter than chocolate use 1/2 TBS). Use fork and spread chocolate so it completely covers the bottom of the muffin cup. If you don't want the peanut butter to be seen on the sides press the chocolate slightly up the sides and 1/2 inch up the sides
Spoon 1 TBS of the peanut butter mixture into the center of the chocolate. Use fork to spread the peanut butter over the chocolate until it is fully covered
Spoon another 1/2 TBS-1 TBS of chocolate over the peanut butter. Use a fork and spread the chocolate over the peanut butter to fully cover it.
Place in the refrigerator for 45 minutes-1 hour or until the chocolate is firm
Remove from liners. Store in an airtight container in the refrigerator until ready to eat