I was originally going to make plain peanut butter cups but had the idea that they might not be as sweet as I'd like because I only had dark chocolate. Adding the coconut cream made these taste SO much better!
10ozdark chocolate (any non-dairy chocolate will do)
1canhigh quality coconut cream
1/4cuppowdered sugar(make sure it's vegan)
It's best if the cream (in the can) has been cooling in the fridge for a few hours before use. Open the can and scoop out the hard/solid parts and forget the milky substance. Combine the hard coconut cream with 1/4 cup powdered sugar in a mixing bowl. Use beaters to blend until creamy and smooth.
Combine the peanut butter, 1/4 cup powdered sugar, vanilla, and salt in a mixing bowl and mix well.
In double boiler, add chocolate. Stir occasionally until chocolate is fully melted.
Line cupcake tins with paper liners. Fill liners about 1/8 inch full with chocolate.
Add small, flat, discs of peanut butter mixture to chocolate in liners.
Put cup cake tray in fridge for about 30 minutes.
Remove cup cake tray and top each cup with a dash of coconut cream. Put back into fridge for 20 min.
Remove tray and top remaining liners with remaining chocolate.
Tap tray on counter to smooth chocolate on top.
Put back in fridge for another 30 minutes or until completely cooled.