Delicious Eats

Peanut Butter Cups

From Hearty Vegan Meals for Monster Appetites, Celine Steen, Joni Marie Newman, Fair Winds Press 2011.

If you, too, share your life with a peanut butter and chocolate fiend, you’ll see that whipping up a batch of these delicious candies is guaranteed to put a grateful smile upon your sweetie’s face.

For the Chocolate

1 1⁄2 cups (273 g) chopped vegan semisweet chocolate

2 tablespoons (32 g) natural creamy
no-stir peanut butter

Pinch of salt

For the Filling

12 tablespoons (3⁄4 cup, or 192 g) natural creamy no-stir peanut butter

1⁄3 cup (67 g) evaporated cane juice or granulated sugar, packed light brown sugar, or sifted powdered sugar (for less crunchy results)

2 tablespoons (10 g) vegan graham cracker crumbs (optional)

Pinch of salt

Directions

Prepare a standard muffin tin with 12 paper liners.

To make the chocolate: Combine the chocolate, peanut butter, and salt in a microwave-safe bowl. Microwave in 1-minute increments until melted and smooth, keeping a close eye to avoid burning and stirring often. Alternatively, use a double boiler.

Place 2 teaspoons of the melted chocolate in each cup-cake liner and with the back of a spoon carefully spread across the bottom and one-fourth of the way up the liner. Repeat with all 12 liners. Place the chocolate-covered liners on a plate and chill in the refrigerator until firm, about 20 minutes.

Meanwhile, prepare the filling: In a medium-size bowl, stir together the peanut butter, sugar, graham cracker crumbs, and salt.

Divide the peanut butter filling among the 12 liners, about 1 heaping tablespoon (20 g) per liner, pressing down gently to make sure the filling spreads out. Chill in the refrigerator until firm, about 20 minutes.

Top the filling with 2 teaspoons of the remaining melted chocolate, spreading carefully so that none of the peanut butter can be seen. Let the cups chill in the refrigerator for at least 1 hour before enjoying.

Store in the refrigerator or freezer.

YIELD: 12 candies

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