For the peanut butter cups:
Place 8 mini cupcake cases on a plate
Put a small amount of the melted chocolate in the bottom of each paper case
In the centre drop a little of the peanut butter
Cover the top with a layer of chocolate
Place in the freezer for 20 minutes or until set
Remove the paper cases and cut in half

To assemble the sundae:
Place a teaspoon of peanut butter in the base of two tumblers
Place two scoops of dairy free ice cream on top of the peanut butter
Scatter half of the peanut butter cups on top of the ice cream
Pour on the dairy free chocolate sauce
Top with the dairy free whipped cream and the rest of the peanut butter cups