These Peanut Butter Cups are a homemade peanut butter cup that combine layers of creamy peanut butter, maple syrup and a rich dairy-free chocolate coating. It's a healthy twist on the classic Reese's Peanut Butter Cups you grew up with made with real food ingredients that are gluten-free, refined sugar-free and vegan.
Line a 12-cup muffin pan with silicone or cupcake liners. (You can also use mini-muffin tin for a miniature version.)
In a bowl, mix the nut butter, maple syrup, coconut oil and vanilla until well combined and still pourable. (You may have to melt in the microwave in 20 second increments or on the stove over a double-boiler, if too thick.)
Use a spoon to evenly divide mixture into each muffin cup. Chill in the freezer to set while you make the chocolate layer.
Melt the chocolate and butter in a pot on the stove over a double-boiler or in a heat-safe bowl over the microwave in 20 second increments, stirring well in between, until smooth.
Pour the melted chocolate over the peanut butter layer & sprinkle with salt or shredded coconut & top with the nut.
Freeze again for 10 minutes or until set. Store in the freezer or fridge in an airtight container until ready to enjoy. Allow to sit out at room temperature for 2-3 minutes, if too hard.
How to store: