Healthy Vegan Peanut Butter Cups Recipe

2 servings

¼ cups chocolate chips

¼ tablespoons coconut butter , or 1 T coconut oil (see note)

⅕ cup smooth peanut butter

½ tablespoons coconut sugar , or sub with any other sugar you prefer (see note)

⅕ teaspoon vanilla extract

Pinch of salt , optional and only needed if peanut butter is not salted

2 mini muffin liners

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Melt half of the chocolate chips and coconut butter/oil in a bowl in the microwave or using a double boiler on the stove. I used the microwave and it took about a minute. Be careful not to overheat and burn the chocolate. The chips may not look melted but as you mix them they do melt more.
Line a small muffin tin (or use regular sized if preferred) with the muffin liners. Pour the chocolate into the bottom, I used about 1 ½ -2 teaspoons in each.
Put it in the freezer to set for about 5 minutes.
Meanwhile, mix the peanut butter, sugar, vanilla and optional salt in a bowl until combined.
When the chocolate is set, put about 1 teaspoon of the peanut butter mixture in each muffin liner on top of the chocolate. You can put the mixture in the fridge to harden a bit if you want so you can form balls to avoid peanut butter showing on the edges when finished. It’s not needed for flavor, just presentation.
Melt the rest of the chocolate and coconut butter/oil.
Pour it over the peanut butter, it was about 1 1/2 – 2 teaspoons over each again.
Put it in the freezer to set for about 5 minutes.
Remove from freezer, remove liners and enjoy! Keep them in the fridge to stay hard. The longer they stay out the softer they will get.