Line a muffin tray or two with a total of 16 paper cases. Set aside.

Place the peanut butter and vegan butter into a medium sized bowl and microwave it for 30 seconds (or put on a low heat over the stove) until the butter becomes slightly melted. Stir until the two ingredients are combined.

Add the salt (if using) and vanilla and mix again.

Now add the icing sugar to the bowl and stir. When the mixture starts to come together, use your hands to form a dough-like ball. This will be your peanut butter filling.

Place the filling into the fridge to chill while you prepare the chocolate cups.

Take ¼ of the chocolate and melt it in the microwave (I do it in 30 second increments, stirring as I go to prevent it from burning) or over a low heat on the stove.

Using a pastry brush or the back of a teaspoon, paint a thin layer of melted chocolate around the inside of each paper cup (around ½ the way up). Place the cups in the freezer for 10 minutes.

Melt another ¼ of the chocolate and paint the inside of each cup again to make the chocolate layer thicker. I also spread ½ a teaspoon of chocolate on the base of the cups to make them more sturdy. Freeze for another 10 minutes.

Remove the peanut butter filling from the fridge and divide it up into 16 pieces. You may have some leftover, depending on how thick you want your filling to be.

Roll each piece into a ball then use your hands to flatten it into a disc. Place a disc of filling into each chocolate cup.

Melt the rest of the chocolate and use it to cover the top of each cup, making sure the peanut butter filling is completely hidden.

Pop them in the freezer for another 20 minutes then enjoy! Alternatively, you can place them in the fridge for 1-2 hours until the chocolate has fully set.