In a small bowl combine peanut butter and 1 tbsp coconut oil. Soften in the microwave for 20 seconds. Then add in coconut flour, honey, and vanilla extract. Stir well to combine. Set aside.
Add ¼ tsp coconut oil to small saucepan. Add 10 oz dairy free chocolate chips. Turn stove top on low and slowly melt. Stir often.
Remove chocolate from heat when melted. Fill the muffin cup 1/3 of the way up with melted chocolate.
Drop a spoonful of the peanut butter mixture on top of the chocolate.
Lastly, cover with remaining melted chocolate. Tap muffin tray on counter top to even out peanut butter cups.
Place in the refrigerator for a few hours, or the freezer for an hour to set. Then remove peanut butter liner. Store gluten and dairy free peanut butter cups in an airtight container.
These taste best when eaten cold, even straight out of the freezer. Freeze up to 4 months.
To make traditional size peanut butter cups-- this recipe will make 7 peanut butter cups. Place 7 muffin liners in a regular muffin tin. Cut the peanut butter recipe in half however prepare the same amount of melted chocolate and coconut oil as the recipe calls for.