15 Jan 2012

peanut butter cups... gone wild!


Get it? Because they have no tops. Ha-ha. I should really spend more time developing my comedic talents, and less time making peanut butter and chocolate concoctions.

On second thought... bad idea. PB and chocolate always comes first. Last night I was thinking of ways to use the raw mesquite powder my parents got me for x-mas (buy it here). It has a light flavour of cinnamon and cocoa. I love chocolate, and I add cinnamon to everything, so it's perfect for me!

I decided to make peanut butter cups. But of course, forgetful me... I spooned out all the chocolate mix for the bottoms, and had none left for the tops. Woops. So they're wild and topless pb cups.

Deal with it.


They're still just as delicious and comforting as regular ones. And WAAAY more nutritious than Reeses.
To compare, here's the ingredients in a Reeses:

Milk Chocolate (Milk Chocolate contains Sugar, Cocoa Butter, Chocolate, Nonfat Milk, Milk Fat, Lactose, and Soya Lecithin and PGPR (as Emulsifiers), Peanuts, Sugar, Dextrose, Salt, and TBHQ and Citric Acid (to Preserve Freshness) ---> Freshness??? What's fresh here?!

Here's the ingredients and recipe for MY "Reeses", enjoy, guilt-free! 
(Aside from the PB, they're raw. If you can afford raw jungle peanuts, go for it!)

topless peanut butter cups: makes about 10 normal or 25 small

chocolate:
4 Tb cacao
2 Tb raw mesquite 
1/4 cup melted coconut oil
1/4 cup agave or maple syrup 
Pinch of salt
1 t vanilla extract
3-4 dates, if you want

peanut butter: 
3/4 natural peanut butter (I make my own) - you can use other nut butters if you want
3 Tb agave, if you want
2 Tb nutritional yeast, if you want

NOTE: My "chocolate" ended up not being very hard, like real chocolate. Still mind-blowingly good, but if you want harder chocolate use more coconut oil and cacao/mesquite OR simply melted dark chocolate.

Blend all ingredients from first list together until you have a smooth, chocolate mixture... I couldn't stop eating it right out of the food processor. Spoon one teaspoon or so into the bottom of several cupcake papers, until you run out. Set aside.
Mix the PB, agave and nooch (if using) and then put a dollop of that onto each of the chocolate bottoms. Stick 'em in the fridge for a few hours and then serve! YEAH BABY!

10 comments:

Anonymous said...

sex. in ma mouth.

Anonymous said...

if you want to make them hard stick them in the freezer. coconut oil hardens more the colder it is!

stephchows said...

OO I love all PB and chocolate, these sound amazing!

Emily von Euw said...

Agreed.

Emily von Euw said...

Oh, good advice - thanks! Didn't even think of that. I actually liked them as is though... the chocolate was soft and almost the same consistency as the PB so it was this gooey, creamy, sweet, wonderful thing =)

Emily von Euw said...

Thanks! They were great. For me, PB and choc is the ultimate comfort food.

Pintu said...

Since your Blog seems to talk about Vegan foods, I request u not to use the ingredient "honey" as it is not Vegan. Thanks!

Emily von Euw said...

Sorry about that =/ I like to list it as another option for non-vegans. It's just an alternative to agave nectar, date paste or maple syrup.

Anonymous said...

I came across this recipe a few days ago, and I am in love! My hubby was skeptical just because it was a 'vegan' treat, but after he tried them and we ran out he wanted to know when I was going to make another batch! Thank you!

Kristen Gaertner said...

These look AMAZING!!!