- 2 cups vegan chocolate chips
- 1 tablespoon coconut oil, melted
- 1/ 2 cup peanut butter, or nut butter of choice
- 1/ 4 cup powdered sugar, sifted
- 1 cup popped popcorn
- 1/ 2 teaspoon Kosher salt
Line a standard muffin tin with 6 paper cupcake liners.
Combine the chocolate and coconut oil in a microwave-safe bowl. Microwave for 30 second intervals stirring between each one until the chocolate has melted.
Pour 1 tablespoon of the melted chocolate into the prepared pan. Place the muffin pan in the freezer to harden for 15 minutes or the refrigerator for 30 minutes.
In a medium bowl combine the peanut butter and powdered sugar and mix.
Take the muffin tin out of the freezer. Add 1 tablespoon of the gooey peanut butter mixture on top of the hardened chocolate . Gently tap the bottom of the muffin tin on the counter so the peanut butter forms into an even, flat layer.
Reheat chocolate, if needed. Using the rest of the melted chocolate, dollop an additional 1 tablespoon on top of the peanut butter.
Divide popcorn evenly and sprinkle on top of the chocolate layer.
Using a spoon, drizzle the rest of the chocolate on top of the popcorn and sprinkle with sea salt. Pop muffin tins back in the freezer for 15 minutes to harden.
Remove party cups from the liners and enjoy!