Vegan Peanut Butter Cups

• 2 ounces, weight Barkers Unsweetened Baking Chocolate Bar
• 1/4 cups Coconut Oil
• 1/4 cups Special Dark Cocoa Powder
• 1 teaspoon Teaspoon Agave Nectar
• 1/2 teaspoons Teaspoon Pure Stevia Extract Powder (Now Brand)
• 13 cups Natural Peanut Butter, Creamy Or Crunchy

1. Coarsely chop chocolate bar into small chunks and place in an oven safe mixing bowl.
2. Carefully melt chocolate with microwave oven on high, stopping and checking every 10 seconds.
3. Add remaining ingredients except peanut butter into the melted chocolate and use a spoon to mix until smooth.
4. Place mini cupcake liners in a mini muffin pan.
5. Spoon approximately 1 1/2 teaspoons of chocolate batter into each muffin cup, making about 10 to 12 cups.
6. Refrigerate the muffin pan until the chocolate is hard, approximately 15 minutes.
7. Microwave natural peanut butter for a few seconds until it is slightly runny.
8. Spoon approximately 1 teaspoon peanut butter into chilled chocolate cups.
9. Refrigerate muffin pan until peanut butter layer is stiff.
10. Spoon the rest of chocolate batter into each muffin cup evenly.
11. Refrigerate the muffin pan until the cups are hard.
12. Serve cold.
13. These cups can be refrigerated in an airtight container at least 1 month.

weight barkers, coconut oil, cocoa, now, butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/vegan-peanut-butter-cups/ (may not work)