Line a 12-hole muffin or cupcake tray with cup cake cases. Set aside.

Melting the chocolate: In a medium-sized microwave safe bowl, add the dairy-free chocolate chips along with half of the coconut oil (1.5 Tbsp). Microwave on high. Stir every 30 seconds until the chocolate is smooth and creamy.

Spoon 2 Tbsp your melted chocolate into each of the cake cases. Carefully tilt the muffin tray in a circular motion to ensure chocolate is evenly distributed. The bottom 2/3 of the cases should be covered.

Place the bottom layer in the fridge for 15 minutes to harden while you prepare the peanut butter filling.

Mixing the peanut butter: Melt the other coconut oil then mix the liquid with the peanut butter in a bowl until smooth and runny. 

Spoon approximately 1 Tbsp of peanut butter onto the centre of the firm chocolate layer and spread evenly so that the chocolate is covered.

Then immediately add 1 Tbsp of chocolate on top of the peanut butter layer. Use a skewer to mix them both and create patterns.

Place your vegan chocolate peanut butter cups in the fridge to harden for 15 minutes.

Transfer to the freezer for a further 20 minutes and enjoy!