For this recipe you will either need cupcake pans and paper liners or silicone cupcake molds. I prefer silicone molds. This recipe makes about 18 peanut butter cups. (*see note)

Combine peanut butter, almond milk, vanilla, and salt and mix until smooth. Add in the starch and powdered sugar, and gently fold in until it all starts to form a dough-like mixture.

Divide the dough into balls (about 1 tablespoon each).

Melt chocolate and coconut oil slowly in a double boiler over low heat. Now use a spoon or pastry brush to coat the sides and bottoms of each cup liner, being sure to fill in any holes. Repeat with all the cups. Allow chocolate to dry just a bit and then place one of the balls of filling inside each one and press down to flatten and smooth the top. After you've filled each cup, use the remaining chocolate to coat the tops of each cup to seal them in chocolate. Allow them to harden (you can place them in the freezer to make this fast), then peel off the paper liners and enjoy.

Store in an airtight container. (P.S. these are so good chilled!)