Mini Peanut Butter Cups – Totally vegan

One of my most favorite food groups….chocolate!!

This post is also for Pam who is always posting the most delicious recipes, and throwing me off my whole weight loss regime ,

 this is my “sweet” little payback

😀 😀 😀

OM NOM

I found this awesome website and post at –   ohsheglows.com

Imagine a cross between a peanut butter cup and a chocolate peanut butter torte, with a healthy, vegan twist. This is it! See original post for swaps, tips and tricks.

mini%20peanut%20butter%20cups%20in%20a%20mason%20jar

Ingredients (5 mini mason jars (125ml))

    For the crust

    • heaping 1/2 cup + 2 tbsp graham cracker crumbs (10 squares) or use homemade PB graham crackers
    • 1.5 tbsp pure maple syrup (or other liquid sweetener)
    • 1 tbsp coconut oil (or Earth Balance)
    • 2.5 tsp cocoa powder

    For the filling

    • 200 grams soft/silken organic tofu, roughly chopped
    • 1/4 cup natural peanut butter
    • 1/2 cup Sucanat or brown sugar, processed into powder (or 3-5 tbsp icing sugar to taste)
    • 1 tbsp almond milk
    • 1 tsp pure vanilla extract
    • salt, to taste (add enough to make the filling pop!)

    For the chocolate shell

    • 2.5 tbsp dark chocolate chips
    • 1.5 tsp coconut oil (or Earth Balance)

    Instructions

    • 1. If making homemade powdered sugar, add 1/2 cup of Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle.
    • 2. Grab 5 mini (125ml) mason jars. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tablespoons of the crust into each jar. Spread out evenly and flatten with fingers.
    • 3. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary.
    • 4. Add approx. 3 tablespoons of filling into each jar and smooth. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.
    • 5. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 teaspoon of melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. chill in the fridge or freezer to firm up the chocolate or just dig in as is!
    • See my original post for a FAQ on swapping out nuts, soy, gluten, making powdered sugar at home, and more.

    Laugh loudly, Love generously, Care deeply, Speak kindly

    Wicked Wednesday Wecipe – Quite possibly, Traceys’ Peanut Butter Cup Bars

    I went to a  jewelry party last week and our gracious host “Tracey” served the Best Peanut buttery cup bars I have ever had!!!  Along with other yummy goodies red wine, tea, coffee 🙂

    I wasn’t able to get her recipe but this one seems pretty close to what we all devoured!

     

    Peanut Butter Cup Bars

    Yield: 16 bars

    Ingredients:

    ½ cup unsalted butter
    1¾ cups powdered sugar
    1 cup smooth peanut butter
    ¾ cup graham cracker crumbs
    ¼ cup unsalted butter
    ½ cup milk chocolate chips (or chopped chocolate)

    Directions:

    1. Line an 8×8-inch square pan with foil, leaving enough to hang over the sides, then butter the foil. Set aside.

    2. In a medium saucepan, melt the ½ cup of butter over low heat. Once melted, remove from heat and stir in the powdered sugar until smooth. Stir in the peanut butter and graham cracker crumbs until completely combined and smooth. Spread the peanut butter mixture into the prepared pan and smooth the top.

    3. In the now-empty saucepan, melt the ¼ cup unsalted butter. Add the chocolate and stir until almost completely melted. Remove from heat and continue stirring until completely melted. Pour the melted chocolate over the peanut butter layer and smooth into an even layer.

    4. Refrigerate for at least 30 minutes to set. Remove from the pan using the foil overhangs and place on a cutting board. Use a pizza cutter to slice into 16 bars. Store in an airtight container in the refrigerator.