1. Line a standard 12-cup muffin pan with cupcake liners. Set aside. Clear some space in the freezer for the muffin pan.
2. Make the Peanut Butter Filling: In a small bowl, whisk together peanut butter, maple syrup and coconut flour. Whisk until well incorporated.
3. Cover the bowl and place into the freezer for 15-20 minutes—this allows the peanut butter filling to chill and harden for easier molding.
4. Remove bowl from the freezer. Scoop 2 teaspoons of peanut butter filling into your hands and press into a flat disc. Repeat until you’ve made 12 peanut butter discs.
5. Make the Chocolate Coating: Use the double boiler method to melt the chocolate, or do the following. In a medium, microwave-safe bowl, add chocolate chips and coconut oil. Heat in 20-second increments until melted. Stir in between increments until smooth.
6. Make the peanut butter cups: Drop 2 teaspoons of melted chocolate into each muffin cup. Lightly tap the pan to smooth chocolate into an even layer, filling the bottom of the cup. Gently lay a peanut butter disc flat on top of the melted chocolate layer. Repeat until each cup has a peanut butter disc.
7. Spoon 1 tablespoon of melted chocolate over each peanut butter disc. Gently spread until you get an even top. If desired, create a swirl on the top of each cup.
8. Place muffin pan into freezer. Freeze for 15-20 minutes, or until firm.
9. Remove from the freezer. Peel off cupcake liners. Allow to thaw for 10-20 minutes. Enjoy!

More Vegan Peanut Butter Recipes

• 4 Ingredient Easy Vegan Chocolate Peanut Butter Bars
• 2 Ingredient Chocolate Peanut Butter Vegan Fudge Recipe
• 3 Ingredient Peanut Butter Bites
• Ultimate Healthy No Bake Peanut Butter Bars