Gluten And Dairy Free Peanut Butter Cups

7 steps · 45 min total

1. 01

   Prepare Muffin Tin

   Line a mini muffin tin with paper liners, or if you prefer, give the cups a good spray with cooking oil.
2. 02

   Mix Filling

   In a small bowl, combine the 1/2 C creamy peanut butter, 1/4 C agave nectar, and 1/8 tsp salt. Stir until everything is well mixed and smooth, then set it aside.
3. 03

   Melt Chocolate

   Set a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn't touch the water. Add the 18 oz chocolate chips and 1 Tbsp non-hydrogenated shortening to the bowl and stir occasionally until they're completely melted and smooth. The mixture should be glossy.
4. 04

   Spoon Chocolate Base

   Spoon 1 tsp of the melted chocolate into the bottom of each prepared mini muffin cup. You're aiming for a thin, even layer.
5. 05

   Add Peanut Butter

   Carefully drop a scant teaspoon of the peanut butter filling onto the center of the chocolate layer in each cup. Don't press it down too hard.
6. 06

   Top with Chocolate

   Finish each cup by spooning another teaspoon of the remaining melted chocolate over the peanut butter filling, spreading it gently to cover.
7. 07

   Chill and Store

   Transfer the muffin tin to the refrigerator and chill until the cups are completely set. Once firm, you can pop them out and store them in an airtight container in the refrigerator.