• Place 15 mini foil baking cups on a cookie sheet. I like the Reynolds brand - in the Baking Aisle at the grocery store.

Make the Chocolate Layer

• Melt 8 oz melted vegan chocolate or chocolate chips with 1 teaspoon refined solid coconut oil in the microwave or on the stove in a small pot over medium heat. Pro Tip: Once the chocolate starts to melt give it a good stir which will help the chunks melt. Return to microwave or burner as needed until completely smooth.
• Pour a small amount of the melted chocolate into the bottom of each foil cup until the bottom is completely covered. Don't use more than half the chocolate mixture for this.
• Optional Step: Add a few crushed pretzels* over the chocolate layer. Place in the refrigerator or freezer for about 10 minutes to harden.

  Gluten-free pretzels - I like Glutino they are very crunchy!

Make the Peanut Butter Filling

• While the chocolate hardens, stir together the peanut butter* (or any nut butter), maple syrup, melted coconut oil, vanilla extract, and salt until smooth and combined.
• Once the bottom layer of chocolate is hard, place about 1 heaping teaspoon of peanut butter mixture over the chocolate. Smooth with the back of a spoon.
• Pour enough of the chocolate mixture over the peanut butter filling to cover it completely (if at any point the remaining chocolate gets too thick, warm it in the microwave for 10-15 seconds to remelt).

Garnish

• Sprinkle the tops with more crushed pretzels, peanuts, and a few flakes of finishing salt. Return to the refrigerator to harden completely.

Storing the Peanut Butter Cups

• Store in a sealed container in the refrigerator for a week to 10 days.

  Can be stored in freezer without any loss of flavour or textures for up to two months.

  WARNING: If your family is like my family, they will quickly discover that these pb cups are delicious straight out of the freezer! So I suggest you 'hide' a few.