makes 12 mini cups
(i found this recipe here)
1 cup vegan chocolate chips
1/2 cup creamy natural peanut butter + 2 Tbsp to add to chocolate (i like 365 brand but any natural brand will work)
1/4 cup powdered sugar
1/2 tsp natural vanilla extract
pinch sea salt
line mini muffin pan with 12 mini cupcake holders.
mix PB, vanilla, salt (i like 2 pinches, the saltier it is the more it tastes like Reese's to me), then add powdered sugar. roll mixture into 12 balls (i weigh mine out to 15 grams on a scale), place on waxed paper, and set aside.
melt chocolate in a double boiler, stirring often. add 2 Tbsp PB and mix well.
pour 1 tsp chocolate mixture into liners and spread to the top of the liners, coating entire inside (i use a new cheap paint brush but you can use the back of a spoon). place in fridge to harden.
when chocolate has hardened, re-roll pb balls and place in cups. re-rolling warms the ball and allows it to spread nicely into the cup.
spoon about one tablespoon chocolate on top to cover (more or less, depending on your muffin cups). refrigerate or place in freezer. ready to serve when top hardens. (it's best to eat them straight out of the freezer or fridge since the chocolate tends to stick to the paper at room temp.)