Homemade chocolate peanut butter cups

Ten times better tasting and better FOR you than Reeses. Got this from my new favorite cookbook But I Could Never Go Vegan!

Enjoy :) 

Ingredients:

(This recipe makes 8 large peanut butter cups, I recommend doubling it as they are very addicting!)

½ cup of all natural peanut butter, chunky or smooth
3 tablespoons of oat flour (make your own by grinding oats to a powder in a food processor)
2 tablespoons of organic powdered sugar
pinch of salt (if using unsalted peanut butter)
1 cup of vegan chocolate chips or chopped up chocolate
1 teaspoon of coconut oil
chunky himalayan salt (optional)

Directions:

In a medium bowl use a fork or your hands to mix together peanut butter, oat flour, powdered sugar and salt.

Line a muffin tin with 8 cupcake liners and set aside.

In a double broiler, or a glass dish on top of a pot of boiling water melt the chocolate and coconut oil until smooth. Scoop about 2 teaspoons into each cupcake liner and spread it to cover the entire bottom.

Scoop 1 tablespoon of the peanut butter mixture into your hands at a time and roll into a ball. Place each ball into each liner on top of melted chocolate and flatten the top gently with your fingers.

Once all liners have peanut butter, scoop about 1 ½ teaspoons of melted chocolate over each peanut butter ball with a spoon and spread to edges of cupcake liner. Sprinkle each top with himalayan salt crystals if desired.

Place tray in refrigerator for at least 30 minutes (best results are after 2-3 hours). Store in an airtight container (if there are any left)! Enjoy!