These mini healthier peanut butter cups are an easy way to get that Reese's cups fix. Made with natural peanut butter, almond flour, maple syrup, and dairy-free dark chocolate chips. Gluten-free, vegan.
Line a mini muffin pan with 14 mini paper liners. Set aside.
Stir peanut butter, maple syrup, almond flour, vanilla, and salt in a medium mixing bowl. Set mixture in the freezer for 10 minutes.
Melt chocolate chips and coconut oil in a microwave safe bowl at 30-second intervals, stirring after each. Place one teaspoon of melted chocolate in the bottom of each paper liner. Gently shake muffin pan side to side to even out chocolate. Place in freezer for 5 minutes.
When the botttom layer has set, remove muffin pan and peanut butter mixture from the freezer. Scoop one teaspoon of peanut butter mixture and shape it into a disc. Place it in the center of the paper liner on top of the set chocolate. Repeat until all middle layers are done.
Place another teaspoon of melted chocolate on top of each peanut butter center to cover. Then fill in each cup with any remaining melted chocolate. Gently shake side to side to even.
Set muffin pan in the freezer for 15-20 minutes to set.
Notes
Freezing the peanut butter mixture for a short time helps solidify it enough to squeeze it into a flatter disc shape. This will prevent a mound of filling from sticking up on the chocolate cup's top layer.
Sprinkle a little flaky sea salt on top of each cup for an elevated taste experience.
Store these vegan peanut butter cups in an airtight container in the refrigerator for up to 7 days.