Dark Chocolate Peanut Butter Cups

• Prep | 5-10 m

• Freeze | 30-50 m

• Ready in | 35-60 m

• Makes | 24 mini cups

Ingredients

• 1 cup dark vegan chocolate

• 1-2 tbsp refined coconut oil

• 1/2 cup creamy peanut butter (nut-free option, use sunflower butter)

• 2-3 tbsp powdered sugar

• flaky sea salt for topping

Directions

1. Line mini muffin baking sheet with 24 cupcake liners. Melt chocolate in microwave or double broiler with the coconut oil. Stir until fully melted.

2. Pour melted chocolate into liners to coat the bottom (approx 1/2 spoonful). Place the baking sheet in the freezer until frozen (10-15 m).

3. Mix peanut butter with powdered sugar. Take out the tray from the freezer and top the frozen chocolate with peanut butter mixture. Place back in freezer.

4. Take our cups 15 minutes later (peanut butter won't be frozen). Top with remaining chocolate. Place back in the freezer until frozen (10-15 m).

5. Take our and drizzle with remaining chocolate (optional) and flaky sea salt. Enjoy!