This easy vegan peanut butter cup recipe uses only a few pantry staple ingredients and comes together in 45-minutes start to finish, meaning they're the perfect last minute dessert!
Line a mini muffin tin with mini muffin wrappers or plastic wrap.
Combine chocolate chips and coconut oil in a bowl, and heat to melt chocolate chips. This can be done in the microwave at 30 second intervals, or over a double boiler.
Add melted chocolate to the mini muffin molds, filling about 1/3 of the way (approximately 1 tbsp).
Add approximatly 1/2 tsp peanut butter on top of the chocolate.
Add more chocolate to the top of the peanut butter (approximately 1 tbsp), ensuring to spread it so the peanut butter is completely covered. Add a sprinkle of flaky salt on top of each peanut butter cup.
Place muffin tin in the freezer to set for at least 30 minutes to set. Once set, pop out the peanut butter cups and enjoy!
Feel free to use a normal size muffin tin to make these, and double the portions in each cup.
These peanut butter cups can be stored in the fridge or freezer.