Peanut Butter Cups

1 c non-dairy chocolate chips (such as Ghiradelli semi sweet or Enjoy Life)

1 t coconut oil (only if the chips aren’t melting well)

1/4 c natural peanut butter + dash of salt if salt-free or low salt peanut butter

1/4 c organic powdered sugar

~30 Mini muffin cups and mini muffin pan (or ~12 muffin cups and regular muffin pan)

Melt the chocolate chips and stir in the coconut oil if needed.  Add a small amount (~1/2 teaspoon) of chocolate to the bottom of each mini muffin cup, and use a chopstick to spread the chocolate around and up the sides a bit.  Allow the chocolate to harden (use fridge or freezer if necessary).  Mix the peanut butter and powdered sugar together.  Roll the peanut butter mixture into about 20 small balls and then flatten into discs that are smaller than the width of the mini muffin cups.  Add a peanut butter disc to each chocolate cup.  Remelt the chocolate and pour ~1/2 teaspoon over each peanut butter disc.  Alternatively, you can make the peanut butter discs in advance, store in the refrigerator until ready to use, and then melt the chocolate only once.  Use a toothpick or a chopstick to spread the chocolate around the peanut butter and to the sides.  Allow chocolate to harden and enjoy!   These store well in the refrigerator or freezer, ideally in a camouflaged container so no one else knows they are there. . .