In a medium bowl, mix peanut butter, powdered sugar, vanilla extract, and salt until a soft dough forms.

Melt the vegan chocolate chips using a double boiler or microwave in 20-second intervals, stirring between each.

Line a muffin tray with cupcake liners or use silicone molds.

Add a small amount of melted chocolate to cover the bottom of each liner.

Shape the peanut butter mixture into small discs slightly smaller than the molds.

Place each disc into the molds on top of the chocolate layer.

Pour more melted chocolate over each piece, ensuring the peanut butter is fully covered.

Repeat until all ingredients are used.

Refrigerate Vegan Peanut Butter Cups for about 30 minutes until fully set.

Remove from molds or trim liners and enjoy.