Wednesday, November 3, 2010
Vegan Chocolate Peanut Butter Cups
Recipe from Radiant Health, Inner Wealth (a comprehensive guideline for inner and outer wellness, including about 250 delish vegan recipes)
Chocolate Peanut Butter Mini-Cups
Oh, sweet baby, are these good. They can also be put together in under 30 minutes! Once you try this version, you may never go back to the store bought kind.
8 tiny mini-muffin paper liners or “candy cups” (about 1-inch in diameter)
Peanut Butter Filling:
2 tablespoons natural creamy peanut butter, at room temperature
¼ teaspoon sea salt
4 teaspoons pure maple syrup
2 teaspoons organic powdered (confectioner’s) sugar
½ cup nondairy semi-sweet chocolate chips
2 teaspoons non-hydrogenated margarine
1 teaspoon vanilla extract
1. Stir the peanut butter, sea salt, maple syrup, and powdered sugar together until very well combined. Set aside.
2. Set your muffin liners on a plate (or inside of a plastic container) so that they’re ready for action.
3. Next, melt the chocolate chips and margarine in a very small pan over the lowest heat imaginable (or in a double boiler), stirring constantly until just melted. Remove from heat immediately and stir in the vanilla.
4. Using a table knife (or other utensil that makes sense), scoop out a little of the chocolate mixture and swirl it around the insides of a muffin liner, making sure it finds its way into the crevices of the paper. Try to make the sides relatively thick, as it will help the cups hold together better. Don’t worry if some of the chocolate finds its way onto the base of the liner. It’s all good…real good. Repeat with the other seven liners and place in the freezer for 5 minutes, or until the chocolate is mostly hardened.
5. Remove them from the freezer. Using your chosen utensil, scoop out a little more chocolate to make a base in the bottom of the muffin cups. Be sure to connect the bottom with the sides so that there are no gaps. Pop into the freezer again for 5 minutes, or until the chocolate base is mostly hardened.
6. Next, place some of the peanut butter filling into the center of each cup. Distribute it evenly and you should have just the right amount for each cup. You’re almost done!
7. The remaining chocolate should still be soft enough to work with, but if it’s not, reheat on low again just until it melts. Next, with the knife, gently spread the remaining chocolate on top of the peanut butter filling. Again, try to connect the fresh portion of the chocolate to the hardened portion (sides), so that the end result is totally connected. We’re all connected, and now your chocolate is too.
8. Freeze again for 5 minutes, or until they’re firm enough to eat. Finally, get ready for some lip smackin’ snacking! These will store refrigerated in an airtight container for up to ten days. I think. Actually, that’s just an educated guess. I don’t know anyone (including myself) that would still have these around after a week!
Makes 8 mini-cups; 30 minutes or under! GF/Blue (according to the guidelines in my books)