Start by melting the dairy-free dark chocolate chips with coconut oil. You can do this in a microwave in 20-second intervals, stirring in between, or use a double boiler on the stovetop. Once the chocolate is silky smooth, set it aside.
In a bowl, mix together peanut butter, maple syrup, vanilla extract, and sea salt. Stir well until smooth and creamy. If your peanut butter is too thick, you can warm it slightly for easier mixing.
Line a muffin tin with paper liners or use silicone molds for easy removal. Pour about 1 teaspoon of melted chocolate into the bottom of each liner. Tilt the tray slightly so the chocolate spreads evenly. Place in the freezer for 10 minutes to firm up.
Once the base is set, scoop about 1 teaspoon of peanut butter filling into each cup. Flatten slightly, but don’t spread it all the way to the edges — you want some space for the top chocolate layer.
Pour another teaspoon of melted chocolate over the peanut butter layer, making sure it fully covers the filling. Use a spoon to smooth out the tops if needed.
Place the peanut butter cups back in the freezer for about 20 minutes or until fully set. Once hardened, they’re ready to enjoy!
