- Vegan Peanut Butter Cups
Vegan Peanut Butter Cups
- 1 cup smooth natural peanut butter
- 1 tablespoon agave
- 2 cups coarsly chopped dark chocolate
- 2 teaspoons coconut oil
- Salt (optional)
Combine the peanut butter and agave in a medium bowl and stir until it well combined. Spoon small discs of the peanut butter mixture onto a parchment-lined baking sheet and freeze for at least 30 minutes.
Melt the chocolate and coconut oil in a double boiler stirring constantly.
To assemble the cups, line a muffin tin with paper liners and fill with 1 tablespoon of melted chocolate. Allow the mixture to solidify in the refrigerator for 10 minutes.
Place a disc of frozen peanut butter mixture into the center of each chocolate filled cupcake liner and top with the remaining melted chocolate.
Sprinkle with sea salt to taste and refrigerate for at least 20 minutes before enjoying.
Store in the refrigerator for up to 5 days.