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Instructions:
In a mixing bowl, combine the smooth peanut butter, coconut flour, maple syrup or agave nectar, and salt. Stir until all the ingredients are well combined and the mixture becomes thick and dough-like.
Line a muffin tin with paper or silicone cupcake liners.
In a microwave-safe bowl or using a double boiler, melt the vegan dark chocolate chips and coconut oil together until smooth and well combined. Stir occasionally to ensure even melting.
Spoon about 1 tablespoon of the melted chocolate mixture into each cupcake liner, spreading it evenly along the bottom.
Take about 1 tablespoon of the peanut butter filling and roll it into a ball. Flatten the ball slightly and place it on top of the chocolate layer in the cupcake liner. Repeat this step for each liner until all the peanut butter filling is used.
Spoon the remaining melted chocolate mixture over the peanut butter filling, covering it completely. Tap the muffin tin gently on the countertop to even out the chocolate layer.
Place the muffin tin in the refrigerator for at least 30 minutes or until the peanut butter cups have set and the chocolate has hardened.
Once the peanut butter cups are firm, remove them from the muffin tin and store them in an airtight container in the refrigerator.
Serve chilled and enjoy these vegan peanut butter cups whenever you’re craving a sweet and satisfying treat!
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