My Take on JWC Chocolate Peanut Butter Cups

24 Mini muffin paper cups

1/4 Cup canna butter

3/4 Cup peanut butter (I use Earth Balance coconut peanut butter)

3/4 Cup graham cracker crumbs

1/8 Cup honey

1 Cup dark or milk chocolate chips or whatever is your favorite kind of melting chocolate. I have a preference for authentic Calgary-based Callebaut

1/4 Cup whipping cream

salt crystals to sprinkle on top of cups

Melt cannabutter, peanut butter and honey together in a saucepan on low heat. Add graham crumbs and stir well. Spoon peanut butter mixture halfway up paper cups. Put cups in fridge for 10 minutes to set. Melt chocolate in a double boiler on low heat and add cream; stir chocolate and cream together. Spoon melted chocolate mixture over peanut butter that has set in fridge in paper cups. Sprinkle salt grains over chocolate. Let cups set in fridge for about half an hour or until hardened.