Vegan Crispy Peanut Butter Cups

0 In a food processor combine all the ingredients except for chocolate, coconut oil, and salt
1 Pulse until ingredients are well combine.
2 Use a cookie scoop or tablespoon scoop to scoop out a spoonful of batter. Roll into a ball and slightly press down just so it is big enough to fit in a large muffin tin but not touching the sides. If the batter is falling apart then pulse just one more tbsp of coconut cream. Set the balls on parchment paper and set aside
3 In a microwave safe bowl melt the chocolate and coconut oil until smooth. Make sure to do small increments so the chocolate does not burn.
4 In a silicone muffin tin or muffin tin lined with non stick muffin cups, evenly spoon the chocolate into 15 muffin tins or the amount of pressed batter you made. Then place a peanut butter roll in the center on top of the chocolate and slightly press down so the chocolate starts to cover the top. Use your finger or a spoon to fully cover the top of the peanut butter center with chocolate. Sprinkle each with a pinch of flakey salt
5 Let the chocolate harden completley on the counter for about an hour or in the fridge for about 30 minutes. Then remove from the silicone and enjoy!