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!
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.
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!
Sprinkle kosher salt very lightly over top of dough, replace top layer of parchment and roll over it one last time.
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
Melt in the microwave and whisk until smooth
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!
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.
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!