Vegan Chocolate Peanut Butter Cups Irresistible Treat

Ingredients

• 1 cup dark dairy-free chocolate chips
• 1/2 cup natural peanut butter (smooth or crunchy)
• 2 tablespoons maple syrup
• 1/4 cup coconut oil
• 1/2 teaspoon vanilla extract
• to taste sea salt for topping (optional)
• as needed mini muffin liners

Instructions

1. In a microwave-safe bowl, combine the dark chocolate chips and coconut oil. Melt in the microwave in 30-second intervals, stirring after each, until smooth and fully melted.
2. Line a mini muffin tin with mini muffin liners to make it easy to pop out the chocolate cups later.
3. Using a spoon, pour a small amount of the melted chocolate into the bottom of each muffin liner, just enough to cover the bottom. Spread it evenly and up the sides slightly.
4. Place the muffin tin in the freezer for about 10-15 minutes or until the chocolate has hardened completely.
5. In a separate bowl, mix the peanut butter, maple syrup, and vanilla extract until well combined and smooth.
6. Once the chocolate base is hardened, take the muffin tin out of the freezer. Add a small dollop (about a teaspoon) of the peanut butter mixture on top of the chocolate in each cup, spreading it gently if needed.
7. Pour the remaining melted chocolate over the peanut butter filling in each cup, ensuring it fully covers the filling. Tap the muffin tin gently on the counter to remove any air bubbles and level the chocolate.
8. Return the muffin tin to the freezer for an additional 15-20 minutes or until the chocolate is completely set.
9. Once set, carefully peel away the muffin liners and serve your delicious vegan chocolate peanut butter cups. If desired, sprinkle a little sea salt on top for an added flavor enhancement.