almost vegan homemade peanut butter cups

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I’ll always be grateful to blogger + yogini Katie Levans of Honeystuck for posting her Vegan Reese’s Peanut Butter Egg recipe. I first attempted it last year and after a few tweaks of my own, it’s one of my good-to desserts. Again, like I’ve said before, I can’t bake…I’ve kinda stopped trying. So if I’m going to try my hand at making homemade dessert, it has to be something like this.

While Katie’s original recipe works great, I’ve made a couple small changes. I’m not vegan, but make a lot of vegan recipes. I use no milk, butter, or cream, so I think calling things “almost vegan” might become a trend on this here blog. I’ve got a lot of recipes in my “almost vegan” arsenal that I hope to share with you.

Warning: making these peanut butter cups is kinda messy and takes a little bit of practice. Patience might be needed…but they are worth it! They are also very rich, which is great because one can be your whole dessert for the night!

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Almost Vegan Peanut Butter Cups
adapted from Katie Levans

Ingredients (all according to taste + texture…feel free to play with measurements)

1 cup dark chocolate chips
1/2 – 3/4 cup natural, unsweetened peanut butter
1-2 tbsp coconut oil
1/4 cup nondairy milk (I always use almond)
2 tbsp coconut flour
1-2 tbsp Nutella
1 tbsp agave nectar
a sprinkling of kosher salt

In an electric mixer, beat peanut butter with Nutella, coconut flour + agave nectar.
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This mixture will be very thick and should resemble a tough dough.

Take it out and place between two pieces of parchment paper. Roll out to 1/4 inch thick..look, Nutella swirls!
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Sprinkle kosher salt very lightly over top of dough, replace top layer of parchment and roll over it one last time.
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Freeze dough in this thin layer for about an hour.

After dough is cold, put chocolate chips in a medium bowl with coconut oil + nondairy milk
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Melt in the microwave and whisk until smooth
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Get dough out of freezer and begin to cut your circles. I use a shot glass and it works like a charm. You get perfect, muffin tin sized disks!
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Using cupcake liners, fill up a 4 x 3 muffin pan.

Place a small spoonful of chocolate mixture in the bottom of each liner. Keeping the pan on a counter or table, strongly shake back and forth until chocolate evenly spreads and covers the bottom of each cupcake liner. You might need to get in there and help a little with a spatula. No big, just shake again if you want to even things out.
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Place one peanut butter disk in each liner. Top with another spoonful of chocolate mixture. Repeat shaking process. Use a spatula to cover any visible peanut butter. Place entire muffin tin in the freezer for a few hours. If you have leftover peanut butter dough, wrap up in parchment then plastic wrap and freeze for later use.

After a couple of hours, you can remove them from muffin tin and store in a freezer bag (in the freezer). Because of the coconut oil, when these guys are below a certain temperature, they hold their shape brilliantly. However, the chocolate is not at all hard, but amazingly soft like a ganache. So good. Enjoy!

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