Vegan Peanut Butter Cups
- In heatproof bowl set over saucepan of barely simmering water, melt chocolate, 2 tbsp coconut oil and 1 tbsp Organic Stevia, stirring until smooth (do not allow bottom of bowl to touch simmering water). Let cool slightly.
- Spoon 2 tsp of chocolate into each of 12 paper muffin liners; swirl to thinly coat base and come about halfway up side of liners. Transfer to 12-cup muffin pan; freeze for about 30 minutes or until chocolate sets. Reserve remaining chocolate.
- Meanwhile, beat together peanut butter, remaining coconut oil, remaining Organic Stevia, vanilla and salt. Spoon 1 tbsp into each chocolate cup and freeze for about 30 minutes or until firm.
- Spoon remaining chocolate evenly over filling to cover. Sprinkle with peanuts. Return to freezer for about 30 minutes or until chocolate hardens. Store in fridge in airtight container.
Tip: Substitute almond butter or nut-free butter for peanut butter if desired.