1 cup peanut butter, creamy
1/2 cup unrefined (organic) white sugar
1 1/2 cups of vegan chocolate chips
1/4 teaspoon salt
12 paper muffin cups
Cut the top half of the muffin cups to where they are about half the original height.
Microwave the chocolate chips for about 2 minutes at 50% power in a glass or microwaveable bowl. Stir until creamy, you might need to microwave them a little more. Make sure you do not overcook them.
Using a spoon or paint brush spread the chocolate evenly within the muffin cups making sure you fill the crevices on the sides. Place the coated muffin cups in the freezer so that the chocolate hardens. BUT! be sure to keep the layers really thin, trust me, thick is not better in this case.
In a separate bowl combine the peanut butter and salt and fold in the powdered vegan sugar.
When the chocolate cups have hardened put the peanut butter mixture into the microwave for 1 minute. Wait 1 minute for it to cool and then bring out the chocolate cups.
Spoon the peanut butter into the chocolate cups leaving a little room for the top layer of chocolate. You have the option of putting the top layer of chocolate on now or after the peanut butter has hardened in the freezer. Both ways work just as well in my opinion.
Place the cups in the freezer and wait an hour (or as long as you can).
Preparation time: 1 hour