1 cup semi-sweet dairy-free chocolate chips
1 teaspoon coconut oil
½ cup natural smooth peanut butter
½ cup confectioners sugar
⅓ cup graham cracker crumbs
2 tablespoons earth balance butter
Directions
At 30 second intervals, melt chocolate chips with coconut oil. Stir until smooth. This will probably take about 2 minutes.
Spoon chocolate into silicone cupcake liners, about 1 teaspoon per cup, maybe a bit more. Use the back of a spoon to gently press the chocolate up the sides of the liners. Ensure that the bottom is even. Repeat with all 12 liners, then let set in the freezer for 15 minutes. Set remaining chocolate aside for later.
Meanwhile, combine peanut butter, sugar, graham cracker crumbs, and butter to make the filling. Remove chocolate cups from freezer, spoon about 2 teaspoons of the mixture into the chilled chocolate cups until peanut butter filling is evenly distributed. Use your fingers or the back of a spoon to press the filling down evenly. Coat with about ½ teaspoon of chocolate (use the remaining melted chocolate) and set in the freezer for about 10 minutes.
Once set, all you need to do is pop them out of the cupcake liners.
Adapted From
http://thevietvegan.com/vegan-peanut-butter-cups/