In a medium bowl mix together your peanut butter, powdered sugar, and vanilla extract.
In a microwave safe dish, melt your chocolate chips and coconut oil together in 30 second increments, stirring in between, until melted and smooth.
Assemble your vegan peanut butter cups by using cupcake liners. Add enough chocolate to the cupcake liners to just cover the bottom.
Take a small piece of the peanut butter mixture and form a disc that is just smaller than the mold so that there is room for chocolate to go around the edges. Pop the peanut butter discs over top of your chocolate in the liners.
Pour more chocolate overtop so that the chocolate goes around the sides of peanut butter dough and covers the top. Repeat until you run out of chocolate and peanut butter dough. Place in your fridge for about 10 minutes for chocolate to set, and enjoy!
