In the spirit of Halloween I had to tackle a childhood favorite: Reese’s! Peanut butter and chocolate make such a delicious combo!! The saltiness of the peanut butter and the smooth rich chocolate creates such a nice flavor that keeps me coming back for more! Peanut butter cups (and buckeyes) have always been some of my favorite junk food treats! I remember my family would normally have mini Reese’s in the freezer after Halloween, Christmas, or Easter and one of the staple ice creams for us was peanut butter chocolate. After running around door to door during Halloween my brother, myself and our friends would dump out our pillow cases to investigate our spoils and the “most-wanted” or “hot-trading” items were always Milky Ways, Snickers, and Reese’s.
Right before I went vegan, I snagged a Reese’s cup. I have to admit it was not what I’d remembered. It was really really sweet and the peanut butter was almost chalky. I think the taste of sweet sugar was greater than any other flavor. As I said peace out to my last peanut butter cup, I figured I would have to try and re-create this for myself one day. After learning about Cacao Butter and finally finding it in stores I was able to start working on a recipe. This one was not quite as simple as it sounds, probably because I was learning how to create a vegan chocolate (with the help of some googling and reading up on some other great vegan blogs). When I layer this chocolate into the Reese’s the top layer ends up having a little maple syrup sheen around the peanut butter. You may end up with some chocolate fingers! The I started working on the peanut butter layer. I was trying to think of ways other than powdered sugar to absorb excess moisture in the peanut butter mixture so it wouldn’t be too sweet. I thought back to an experiment when I tried to make coconut flour pancakes!! Holy cow, the flour pretty much absorbed everything in my bowl. Smelled awesome, but made horrible pancakes (story for another day). Anyways, I figured this would be a GREAT way to dry out the peanut butter. Apparently, I’m not alone with this idea! I was cruising around Angela’s Oh She Glows blog and she pretty much had exact same thing! I suppose how many ways can one make vegan peanut butter cups?? I’m psyhed to see I wasn’t too far off the mark and someone as sweet as Angela had had the same idea!
- 1 1/4 cup Cacao butter
- 2/3 cup Cacao Powder
- 1/3 cup Maple Syrup
- 3/4 cup Peanut Butter
- 3 Tbsp Maple Syrup
- 1 Tbsp + 2 tsp Coconut Flour
- 1/2 tsp vanilla
- 3/4 tsp salt (or to taste)
- Melt Cacao Butter in a glass dish in the microwave
- Mix in Cacao Powder and maple syrup until smooth. (Make sure this mixture isn't super hot when doing the top chocolate layer)
- Line a mini cupcake pan and pour a thin layer of chocolate (use a little less than half of your chocolate) and place the pan in the refrigerator for about 5-10 minutes to set up.
- Meanwhile, combine the peanut butter and the maple syrup and stir until the mixture becomes thick
- Add the coconut flour to the peanut butter mixture. It should stick together well enough to form a ball or disk. Let it set for a few minutes in the refrigerator to really let the coconut flour soak up the oils. If it still seems to wet, add a teeny bit more flour.
- Pull out the cupcake pan. Form small peanut butter disks and place them in the cupcake pan.
- Pour remaining chocolate on top to cover the peanut butter and place back in the refrigerator for at least a half hour to set up.
These must be stored in the refrigerator