Method
In a mixing bowl, mix almond flour, maple syrup, peanut butter, and cocoa powder until a sticky dough forms.
Roughly chop the white chocolate into pieces and mix it in the dough, ensuring the pieces are evenly distributed. set aside
Melt the dairy-free milk chocolate in a bain-marie and pour 3/4 to 1 tablespoon of chocolate into the bottom of the silicone muffin tin. Repeat until six are full
Gently place an Oreo over the melted chocolate in each of the glasses.
Divide the almond flour mixture into six equal-sized pieces and roll each into a ball. Depending on how thick you want this layer to be, you can use less mix.
Form the ball into a disc and gently place it on top of each Oreo.
Pour the remaining chocolate evenly over the cups until they are all gone.
Put it in the fridge to set for thirty minutes
