Vegan Peanut Butter Cup

1. 1
   prep

   Line the muffin tin with paper liners.

   Place 8 paper or silicone liners in a standard muffin tin. Set aside near your workspace.

2. 2
   mix · ~3 min

   Make the peanut butter filling.

   1.Combine peanut butter, maple syrup, vanilla extract, and salt in a small bowl.

   2.Stir vigorously with a spoon until smooth and well incorporated.

   3.Set the bowl aside at room temperature so the mixture stays soft and spreadable.

   TIPIf the peanut butter is stiff, warm it gently over a double boiler for 30 seconds until it loosens.
3. 3
   mix · ~4 min

   Melt the chocolate with coconut oil.

   1.Place the chopped dark chocolate and 1 teaspoon of coconut oil in the top of a double boiler.

   2.Stir frequently over gently simmering water until the chocolate is fully melted and glossy.

   3.Remove from heat immediately once smooth — do not let any water splash into the chocolate.

   TIPMelt chocolate low and slow. High heat or rushing will cause the chocolate to seize and turn grainy.
4. 4
   assemble · ~6 min

   Create the chocolate base layer.

   1.Spoon about 1 teaspoon of melted chocolate into each lined muffin cup.

   2.Tilt the tin gently or use the back of a small spoon to spread the chocolate up the sides slightly.

   3.Place the muffin tin in the freezer for 5 minutes until the base layer firms up.

   TIPSpreading chocolate up the sides helps encase the peanut filling so it doesn't peek out the sides.
5. 5
   assemble · ~4 min

   Add the peanut butter layer.

   1.Remove the muffin tin from the freezer.

   2.Place about 1 rounded teaspoon of peanut butter filling into the center of each cup.

   3.Gently press the filling down with your fingertips or a spoon so it spreads toward the edges without touching the liner sides.
6. 6
   assemble · ~3 min

   Seal the cups with the remaining chocolate.

   1.Stir the remaining 1 teaspoon of coconut oil into the leftover melted chocolate to keep it fluid.

   2.Spoon about 1 to 1.5 teaspoons of chocolate over each peanut butter mound.

   3.Tap the muffin tin gently on the counter to level the chocolate tops.
7. 7
   rest · ~30 min

   Chill until fully set.

   Transfer the muffin tin to the refrigerator and chill for at least 30 minutes, or until the chocolate is solid and snaps when you bite it.

   TIPFor the cleanest release, let the cups sit at room temperature for 2 minutes before peeling off the liners.
8. 8
   serve

   Peel off the liners and serve cold.

   Keep the peanut butter cups stored in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 2 months.

   TIPThese taste even better the next day after the flavors have melded together overnight.

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