6 ingredient, gluten-free, oil-free, no-bake vegan chocolate peanut butter cups.
Place Medjool dates pits removed, into a food processor along with shredded coconut. Blend until mixture easily sticks together when pinched between two fingers.
Divide into 10 even balls, ( you can use a scale if you want to be 100% accurate)
Press each ball into the mini muffin tray holes. I use a silicone muffin tray just because they’re so flexible and easy to remove and clean afterward.
Press mixture into hole, forming an even base with an even crust around it.
For the filling, mix 2 tablespoons of peanuts butter, almond butter, and maple syrup together until smooth. Evenly pipe into each base and set aside.
Place chocolate into a heatproof glass bowl. Bring a small pot, with less than an inch of water ( less than 2.5 cm) to a boil then switch off the heat and place bowl over pot.
Let the chocolate melt, stirring occasionally, then add the remaining half tablespoon of almond butter, whisk until smooth and evenly pipe over peanut butter cream.
Decorate with some chopped peanuts and sea salt, then transfer to the fridge to set for a couple of hours or preferably overnight.
Store in the fridge for up to a week.