Low Sodium Vegan Peanut Butter Cups

Total time1 hr 25 min

Prep time20 min

Cook time5 min

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Ingredients

12 servings

For the chocolate shell

2 cups vegan chocolate chips
Guittard Semisweet Chocolate Dairy-Free Chocolate Chips, 12 oz Hu Dark Chocolate Chips Pascha Organic 85% Bitter Sweet Dark Chocolate Chips Equal Exchange Organic Semi-Sweet Chocolate Chips Ghirardelli Non-Dairy Premium Baking Dark Chocolate Chips
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2 tbsp coconut oil

For the peanut butter filling

1 cup creamy peanut butter
3 tbsp maple syrup
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp vanilla extract

For serving

flaky sea salt, for sprinkling (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Line a 12-cup muffin tin with cupcake liners. Combine the vegan chocolate chips and coconut oil in a heatproof bowl set over a small saucepan of barely simmering water, stirring occasionally until fully melted and smooth, about 3–4 minutes. Remove from heat.
2
Spoon about 1 tablespoon of the melted chocolate into each liner, tilting each cup slightly to coat the bottom and about 1/2 inch up the sides. Transfer the tin to the freezer for 10 minutes, until the chocolate is firm to the touch.

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