Simple vegan peanut butter cups that are quick and easy to make. Filled with delicious peanut butter and naturally sweet maple syrup. Works great as a quick, vegan dessert or for those in-between chocolate cravings.
Line a regular muffin tin with 8 baking cups or a mini muffin tin with 16 baking cups.
Chop chocolate into small pieces and melt carefully over a water bath.
265 g dark vegan chocolate
Place 1-2 spoonfuls of melted chocolate in each of the paper cups and place in the freezer.
While the Chocolate floor becomes firm, prepare filling.
FILLING: Place peanut butter, maple syrup, coconut flour and sea salt in a bowl and stir until well combined. The coconut flour makes the filling a little more "doughy" and easier to work with.
125 g Peanut butter, 43 ml maple syrup, 7 g Coconut flour, 1 strong pinch of sea salt
Separate filling into 8 (for regular muffin tin or 16 (for mini muffin tin-equal parts and get chocolate base from freezer.
Place one portion of filling on each chocolate base and drizzle with remaining melted chocolate until all is used.
Optionally sprinkle with sea salt and return to freezer.
Coarse sea salt
Enjoy after about 10 minutes! Keep remaining Peanut Butter Cups frozen and remove from freezer as needed.
Can be kept in the refrigerator up to 5 days, in the freezer up to one month.