prepare base layer: -in a food processor, combine almond flour, flax meal, almond butter, pitted medjool dates, cocoa powder, dairy-free milk, and vanilla extract. -process until the mixture forms a thick, sticky dough. -divide the dough into 9 equal portions. -press each portion into the bottom and up the sides of parchment paper muffin cups, shaping them into cups. ensure the bottom and sides are evenly covered. -place the muffin cups on a tray and freeze for about 30 minutes to set.

prepare filling layer: -in a bowl, mix together thick coconut yogurt, PB Fit, maple syrup, peanut butter, and vanilla extract until smooth and well combined. -after the base layer has chilled for 30 minutes, remove the muffin cups from the freezer. spoon the filling mixture evenly into each cup, filling them almost to the top. -return the muffin cups to the freezer and freeze for an additional hour to set the filling.

finish with chocolate coating: -once the filling layer is set, remove the muffin cups from the freezer. -carefully remove the brownie peanut butter cups from the parchment paper muffin cups. -dip each cup into melted chocolate, ensuring they are fully coated. -place the chocolate-coated cups on a parchment-lined tray. -optionally, sprinkle chopped nuts or sea salt on top of the melted chocolate for added flavor. return the cups to the fridge or freezer to allow the chocolate coating to set.

storage: -store the finished brownie peanut butter cups in an airtight container in the fridge or freezer. -if stored in the freezer, allow them to thaw for a few minutes before serving.