Inside Out Peanut Butter Cups

Note: The recipe was created by accident.  I was actually trying to use up the cocoa butter that had been in my pantry a long time by making some fudge.  When I realized all of my pans were dirty, I searched for something else to put it in and stumbled upon my mini muffin pan lined with silicon mini muffin liners.  They were a happy accident and hard to resist!

Cocoa butter can be hard to find.  I get mine on Amazon for a pretty good deal.

Makes 12 cups

Ingredients:

1/3 cup melted raw cocoa butter
1/2 cup peanut butter
1/4 cup maple syrup
1/4 cup grain-sweetened vegan chocolate chips (I use Sunspire or make my own chocolate, which is better.)

Directions:

1. Line a mini muffin tin with silicone mini muffin liners.
2. In a double-boiler, melt the cocoa butter on low heat.  I don't have a double-boiler, so I make one with small pot and bowl.  Just make sure the bowl sits on top.  Measure out 1/3 cup of cocoa butter.  If you were a little short of the 1/3 cup, then just add the melted back to the put and put in a few more chunks.  
3. In a separate bowl, combine the cocoa butter, peanut butter and maple syrup.  
4. Return it to the double-boiler on low heat and stir until well mixed.
5. Will a spoon, pour the mixture into the candy cups until they are about 3/4 full.  You need to leave room for the chocolate.
6. Put the chocolate chips in bowl and melt them on the double-boiler on low heat.  
7. Pour about a teaspoon of the melted chocolate chips into the middle of the cups.  The chocolate will sink to the middle, but if you want a design on top you can let them cool a little. 
8. Freeze for 30 minutes or until set.  
9. Remove the cups carefully from the silicone candy cups.
10. Store in the refrigerator.
11. Enjoy!  Try not to eat them all at once :)