These easy vegan peanut butter cups use just 4 ingredients and are ready in less than an hour. Like the originals, but without the dairy and additives.
Finely chop the chocolate and add it to a heat-resistant bowl. Place the bowl on top of a saucepan that is about ¼ ways filled with simmering water (bain-marie). Stir the chocolate with a rubber spatula every so often to melt it evenly.
Add one tablespoon of melted chocolate to each muffin case, and swirl the case so that the chocolate comes up around and coats the edges. Place in the fridge to set for at least 10 minutes.
Add the peanut butter and powdered sugar to a bowl and mix using a spoon until smooth. Distribute the peanut butter between all of the chocolate cups, using a piping bag or spoon. Give the muffin tray a shake to help the peanut butter settle in an even layer.
Pour the remaining melted chocolate over the peanut butter. Place in the fridge to set for 30 minutes. Sprinkle with flaky sea salt.
Storage
Store them in an airtight container either and refrigerate for up to 2 weeks. You can also freeze them in an airtight container for up to 3 months. Either leave them in the muffin liners, or separate them out with sheets of parchment paper to prevent the chocolate cups sticking to each other.
Notes
Some white sugar in the US is not vegan, if in doubt use organic sugar.
Make sure you use a muffin pan to hold the liners in place as they set.
I always recommend that you use a double boiler when working with chocolate.