Sunday, February 10th, 2013...12:05 am

Homemade Peanut Butter Cups

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I usually find inspiring recipes that I want to change in some way to contain less fat, or sugar, or some other thing that I want to embellish, but this recipe from OhSheGlows, is so good that I do not change a bit, except to maybe double the recipe. This is truly a hit with anyone I place it before. So yummy it makes for a special treat when you are in the mood.

Homemade Peanut Butter Cups

Crust

1/2 c. + 2 Tbsp. graham cracker crumbs (about 10 crackers)

1 1/2 Tbsp. pure maple syrup

1 Tbsp. coconut oil (or Earth Balance)

2 1/2 tsp. cocoa powder

Filling

200 grams soft silken tofu ( I used firm silken and it worked great)

1/4 c. Peanut Butter

1/2 c. sucanat

1 Tbsp. almond milk

1 tsp. pure vanilla extract

Shell

2 1/2 Tbsp. dark choc. chips

1 1/2 tsp. coconut oil

Directions

Add all crust ingredients in a food processor til crumbs are a bit damp. Divide and put about 2 Tbsp. of mixture into custard cups and press down lightly. I usually use 5 or 6 cups.

Wipe out the processor and add the filling ingredients and process til silky smooth, scraping down the sides. Divide and add 3 Tbsp. or so to each cup.

Put cups in freezer, uncovered, for about 30 minutes.

Melt choc. chips with coconut oil in microwave or cooktop. Just about 1 minute in micro. and stirring for a few minutes seemed to do the trick. Be careful not to burn the choc. Add about 1 tsp. to top of each cup and turn cup sideways around to coat. They look delicious and they are. You can chill them briefly or eat them on the spot!

 



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