1/2 c cashews
1/2 c Brazil nuts
1/4 – 1/2 c water
1/4 – 1/2 c cocoa powder
1/4 c maple syrup (or other liquid sweetener)
1 tsp vanilla
1/2 c natural peanut butter (organic preferred)
Dash salt if peanut butter isn’t salted
Blend nuts, water, sweetener, cocoa powder, and vanilla in a bullet style blender. Put container in the freezer for a few minutes while you assemble the bottom of the peanut butter cups.
In a mini muffin tin or mini cupcake silicone molds, add a dollop of peanut butter. Once all cups are filled, remove chocolate mixture from freezer and top each cup with desired amount of chocolate goodness. Decorate cups as desired.
I added some mini chips to a few of peanut butter cups and some sliced almonds to a few others. I think some shredded coconut would be a nice topper too.
Freeze cups until firm and store in the freezer to maintain desired consistency.