Rich and runny with a deep, dark, delicious chocolate centre, these will be the hit of your next dinner party. You can make them ahead and freeze them before baking. 4 oz semi-sweet chocolate, chopped ½ cup butter, cut into small pieces 2 eggs 2…
Silky Chocolate Pie This recipe was published in the first Thirteen Moons cookbook and has been updated. Louise first tasted this luscious, creamy delight at an International Women’s Day event. No one will guess it contains tofu. Crust 1½ cups pecans or walnuts 6 tbsp…
Vegan Chocolate Peanut Butter Cups
These simple and delicious chocolate peanut butter cups, adapted from a recipe found online, were a big hit at our full moon dinner. They incorporate nutritional yeast, which was an ingredient we focused on in our last superfoods cooking workshop.
Recipe and photo credit: www.runningonrealfood.com
2 x 1/4 cup melted coconut oil
2 x 3 tbsp pure maple syrup
2 x 1/4 cup cocoa powder
Peanut Butter Filling:
1 cup natural peanut butter
2 tbsp coconut oil
1 tbsp maple syrup
1/4 tsp sea salt
1 tbsp + 2 tsp nutritional yeast
1 tsp cinnamon
Garnish: Caoca nibs, coarse Himalayan salt
Mix together the first set of melted coconut oil, maple syrup and raw cocoa powder in a bowl.
Spoon about 1/2 tbsp-1 tbsp into the bottom of muffin cups, it should make 12 large cups.
Place in the freezer for 10 minutes.
Mix together the ingredients for the peanut butter filling in a bowl. Mix well until it’s smooth and the nutritional yeast is mixed in completely.
Remove the chocolate cups from the freezer and spoon the peanut butter filling into each cup. It should be about 1 heaping tbsp/cup. Place in the freezer for 20-30 minutes or until hardened.
While the peanut butter is setting, mix together the second set of chocolate ingredients. Once the peanut butter cups are ready, spoon the mixed chocolate ingredients over top of the peanut butter.
Sprinkle with cacoa nibs and salt, if desired.
Place back in the fridge for about 10 minutes or until the chocolate is set.
Store in the freezer in an air-tight container. Makes 12 large cups.
Variation: You could use another nut or seed butter to replace peanut butter.
This recipe contains three of my favourites—chocolate, avocado, and maple syrup—blended together to make a luscious sweet treat. It appears in the spring chapter of the new cookbook simply as a pudding. However for the launch we wanted to serve it in something edible and I…