vegan peanut butter cups
part of my super secret valentine’s day surprise for the male half of hipsterfood. he (we) really miss peanut butter cups, so i thought i’d make him (us) some.
first, prep your peanut butter filling. combine until creamy:
- 1/3 block extra-firm silken tofu
- 4 tbsp peanut butter
- 1 tsp salt
- splash of vanilla extract
- sugar to taste
then, get your double boiler out. don’t have one? neither do we. just fill a large pot with some water, and put a slightly smaller pot inside it. keep on very low heat and pour in:
- 3-4 cups semi- or un- sweetened chocolate chips
- a pinch of salt
- 1/2 cup soy milk (or, even better, soy cream)
- if using unsweetened chocolate chips, add in sugar to taste
once they start getting melty, stir with a rubber spatula until it’s consistently creamy.
from there, it’s pretty simple. fill mini muffin tins with paper cups - this recipe made 24. using a small spoon, or a teaspoon, pour in a thin layer of chocolate just until the bottoms are covered. then, dollop a little spoonful of the peanut butter mixture in the center.
layer on the peanut butter relatively flat & in the center if you want pretty, ‘classic’ peanut butter cups. lastly, pour on more chocolate until the peanut butter is covered and the top is flat.
keep these in the refrigerator - they melt pretty easily, and the filling tastes especially good when really cold. enjoy!