I make the peanut butter "low" fat by pouring off the oil on top. Cut the cupcake tins in half.
I'm not putting down amounts because that's up to you.
Put chocolate chips in a microwavable bowl, and microwave in two thirty-second intervals. Stir. If still chunky, microwave for 15 more seconds. You should not need to microwave any more than this (well, maybe a little longer if you use more than a cup). Take a dollop of chocolate and spread evenly in the bottoms of each foil cup (to your desired thickness). Then, put in the freezer for about ten minutes or until hard.
Measure out the peanut butter, put it into a microwave-safe container, and add salt if desired. Microwave for 45 seconds to a minute (no more than a minute, trust me!). Take a dollop of this and spread over the frozen chocolate. Melt some more chocolate following the instructions above, and spread this carefully over the peanut butter. Freeze for about ten more minutes before enjoying.
I made some of these tonight and people seemed to like them. I did use powered sugar and vanilla extract as well. The only brand of vegan chocolate chips at the store were Giraldi. It's not bad but just wondering if there are others people like more.
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