Add the peanut butter, cinnamon, salt, maple syrup and coconut flour to a mixing bowl and mix together thoroughly.
Melt the chocolate. Add the chocolate to a heatproof bowl and place over a saucepan over a low heat. Make sure that the bottom of the bowl doesn't touch the water and bring to a light simmer. Wait for the chocolate to melt, stirring if necessary.
Pour a layer of the chocolate into the bottom of a cupcake mould or case. The thickness can be adjusted according to your preferences, but aim for around 5mm/0.2 inches. Leave in the freezer for 30 minutes.
Now add a layer of the peanut butter filling, followed by another layer of the chocolate. Leave in the fridge for the fridge for 30 minutes more before serving.
These vegan peanut butter cups can be kept in the fridge for up to 2 weeks in an airtight container.