VEGAN & GLUTEN-FREE
300 grams 72% (or higher) dark organic chocolate squares or 1 cup vegan chocolate chips
about 1/2 cups organic peanut butter
4 tablespoons of coconut oil (divided)
sea salt and unsweetetened coconut shreds optional topping
You will also need a double boiler or a small pot with a bowl to melt the chocolate and about 12 paper cupcake or muffin liners/ or 20 mini muffin cups
First melt the chocolate. Set up the double boiler or pot with water to boil with a bowl on top (be sure the bowl does not touch the water) and set heat to medium high. Add the chocolate squares with 2 tablespoons of coconut oil and allow to melt completely. Stir occasionally to incorporate the chocolate with the coconut oil. Turn off heat and leave on the pot to keep warm.
In a small bowl, scoop out roughly 1/2 cups peanut butter and add in 2 remaining tablespoons of melted coconut oil. Mix well to incorporate and set aside.
Line a flat dish with muffin or cupcake liners. With a spoon, scoop in a little melted chocolate to cover the bottom of each liner. Place in the freezer for about 2 minute to slightly set. Add a small scoop of peanut butter and coconut butter mix in the centre and gently flatten with the back of a spoon. Scoop more melted chocolate to cover the top, about 1-2 tablespoons. I added a sprinkle of sea salt to the top of all of the cups and unsweetened coconut shreds to a couple. Return to the freezer for about 15-30 minutes until serving.
If serving much later than 15-30 minutes. Then be sure to remove them from the freezer about 1/2 hour before serving and removing all the paper liners and placing them in the refrigerator to thaw out a little before serving. (if they appear soft to the touch – pop them back to the freezer for about 5 minutes to harden the chocolate). They are best when the centre peanut butter filling is soft and the outside is crispy chocolate. Makes about 10 cups.