Mix peanut butter and maple syrup in a small bowl and keep aside. This is our vegan caramel.
In a medium-sized bowl, add all the dry ingredients for cookie cups and mix without lumps. Add wet ingredients and make a soft dough.
Fold in chocolate chips.
Divide the dough into 6 equal parts and transfer to the greased muffin pan. Press with fingers to make a cup shape.
Divide the dough into 6 equal parts and transfer to the greased muffin pan. Press with fingers to make a cup shape.
Bake at 350 F for 10-15 mins. When Cookie cups are still hot press lightly in the center of cups with a round spoon ( just to get a perfect cup shape, optional ).
Let the cookie cups cool completely before adding caramel and chocolate.
In the meantime, melt chocolate chips and coconut oil in a microwave for 30 seconds and mix with a spoon to get a smooth texture.
When cookie cups are cool, remove from muffin pan and add 1-2 tbsp of vegan caramel and top with melted chocolate.
Let chocolate set for 10 mins and enjoy!!
Notes
Storage: can store in an air-tight container in the refrigerator for up to a week. Use parchment paper cuts in between cups to avoid sticking to one another.