We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!
- 1 package bittersweet chocolate chips
- Coconut Oil
- Peanut Butter (smooth or crunchy)
- Nutritional Yeast and/or Powdered Sugar
- Mini cupcake tin
Melt chocolate in a double boiler. Add coconut oil to get it a little runny.
Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.
Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.
When cooled, enjoy!