Make chocolate first: Heat cacao butter in a small saucepan. Put cacao powder and xylitol in a blender and blend for 60 seconds. Then add melted cacao butter, salt, and vanilla to the powder mixture and blend until well combined. Pour into muffin tins. (12 regular size). Place in refrigerator to set.
To make peanut butter to add to chocolate: Heat coconut oil and honey in saucepan add peanut butter until all combined and heated. Then remove from heat and stir in vanilla and gelatin. Pour on top of set chocolate, it will melt some you can lightly tap the peanut butter to smooth out and push it slightly into the chocolate. Return to fridge to reset. Store in air tight container in fridge for 3-4 days
Alternatively you can split the chocolate in half and put the peanut butter in the middle as pictured above.
Also you can replace the peanut butter with the same amount of chopped fruit, just place in blender with the gelatin and blend until mushy lol, then add other heated ingredients. Shown is my Strawberry batch.