culinary
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almost vegan homemade peanut butter cups

This hit the sweet spot like nothing else. When I would open the fridge, these little babies called to me like Indian food in Puerto Rico – you cannot say no to that opportunity. I found myself visiting the fridge many times that day, until I finished a row of peanut butter cups. Then I discovered I did have a little self restraint, which kept me from finishing off the whole pan. I had company that evening, after all. What a horrible host would I be if my dessert was half finished before my guests arrived? Okay, maybe just one more.

But don’t take my word for it, make these yourselves and you won’t be sorry. Maybe your pants will be sorry, but your brain and your belly and your heart will be full. Full of a delicious I’m-trying-to-be-healthy-by-making-these-with-chickpeas kind of thing. Oh, I just gave away the secret. Ok well here’s the recipe my friends:

almost vegan peanut butter cups

*Adapted from Eat Within Your Means

What You Need:

1 can of chickpeas
½ cup natural peanut butter
3 T. maple syrup or honey
3-4 T. chickpea flour or coconut flour
pinch of salt (omit if using salted peanut butter)
1½ cups chocolate chips (use vegan for full vegan recipe)
1 T. coconut oil

What To Do: Pulse chickpeas in food processor until crumbly, but not pureed. Add peanut butter, maple syrup or honey, and salt (if using), and pulse until the mixture thickens. This happens quickly and is very obvious. Add the chickpea flour and pulse until just combined. The mixture might be too thick for the food processor to handle. If this happens, pull out the s-blade and mix in the chickpea flour by hand.

If using the silicone mold, press the mixture into each cavity until flush with the top, scraping off the excess each time and adding to the next cavity. If you don’t have the silicone mold, pat 1 tablespoon of filling into the cavity of a greased mini muffin pan. Chill the filling in the freezer for 15 minutes. You can also use candy molds from Ikea, or ice cube trays. Just something to make a solid piece of filling. Start small though, especially if you plan to use full sized muffin cups for the actual peanut butter cup.

While the filling is chilling, melt the chocolate. In a small saucepan, melt the chocolate chips and coconut oil over low heat, stirring until the mixture is glossy and smooth. Remove from heat.

Pop the hardened filling out of the mold or muffin tin and set on a piece of parchment or wax paper. Place liners into a regular sized muffin tin. Add 3 tsp. of the melted chocolate mixture in the liner and then place a piece of filling down into the chocolate. Repeat with the remaining filling pieces. Pour the remaining chocolate into the liners, until the filling is covered and the melted chocolate has filled in empty spaces in the liners.

Place muffin in the freezer to firm up for at least 15 minutes, or until completely set. Once set, unwrap, and enjoy! Servings depend on what type of muffin liner you use. Alter the recipe slightly if you plan to use larger muffin tins.

And enjoy! This recipe is very versatile, you can play around with the shape and size of your peanut butter cups. Just find something that suits your fancy – I like smaller shapes because I can eat more of them without feeling bad about it. But to each his own! Larger muffin tin cups is likely what most of us have at home already, so make due with what you already own. No need to purchase mini muffin tins or something special just for this – get creative!

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This entry was posted in: culinary

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Chelsea is a marine scientist in Puerto Rico. Her interests include invasive species ecology, fish biology and ecology and marine protected area management. She is a co-founder of the only field course coordination company in Puerto Rico - Isla Mar Research Expeditions.

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