Line a cupcake tray with cupcake liners.

Place 1 and ½ cups (263g) of the vegan chocolate into a microwave safe bowl and heat in 30 second intervals, bringing it out to stir every 30 seconds until completely melted. If the chocolate is a little thick then add in a teaspoon of coconut oil and stir it in, it will make the chocolate easier to work with.

Spoon chocolate evenly into the cupcake liners, lining the bottoms and then using a small brush to brush the chocolate up the sides of the cupcake liners. Place into the freezer for the chocolate to set.

While the chocolate bases are setting, add the peanut butter and powdered sugar to a bowl and mix together. It will be very thick, just keep mixing until the powdered sugar has all been mixed smoothly into the peanut butter.

When the chocolate bases have set, divide the peanut butter mixture evenly between them, using all of it. Then use a spoon to smooth the peanut butter mixture down evenly.

Melt the remaining 1 cup (175g) of vegan chocolate and then spoon it out over the top of the peanut butter centers, smoothing it out with a teaspoon, and then return the tray to the freezer to set. This will close off your peanut butter cups so they are entirely chocolate coated.

When the chocolate has set, sprinkle crushed peanuts over the top.

Keep leftovers refrigerated as once the chocolate has been melted it is no longer tempered and will melt easily once removed from the fridge.