Line a mini muffin tin with paper candy cups (or they might be called mini muffin cups).
Place the dairy free chocolate chips in a glass bowl and microwave for one minute. Stir, and if they are not fully melted, microwave in 15 second increments, stirring in between, until they are smooth and melted.
With a spoon, drizzle some melted chocolate in the paper candy cups. Take the spoon and spread a little bit up on the sides of the paper liner as well. Put the mini muffin tin in the fridge so the chocolate hardens, about 10 or 15 minutes.
Put the peanut butter in a separate bowl and microwave for about 20 seconds so it softens. Remove from microwave and stir in ground flax seed and confectioner’s sugar, mixing until well combined.
Remove the muffin tin from the fridge and put a small spoonful of the peanut butter mixture in each liner. Flatten slightly with the spoon.
Put a spoonful of the remaining chocolate over each peanut butter filled cup. Make sure it totally covers the top of the peanut butter.
Refrigerate until the chocolate is firm, about 20-30 minutes. When serving, you may want to take them out of the fridge for about ten minutes so the chocolate isn’t too hard to eat.
Notes
Serving size is for one peanut butter cup.You can use any nut or seed butter that works for your dietary needs.Store these in the refrigerator in an airtight container. They will keep for about a week.