Tag: desserts

Vegan Pumpkin Pie

Vegan Pumpkin Pie

Print This Post I love pumpkin pie though I am not a fan of pie crust. So I made this recipe with a nut crust instead and made it in a small spring form pan. it was yummy! Nut Crust 1 cup raw pecans 1/2 

Rhubarb Strawberry Squares

Rhubarb Strawberry Squares

Rhubarb Strawberry Squares This rhubarb recipe was adapted from one I found online by Irene Fong of the Canadian Living test kitchen.   I reduced sugar amounts, sugar and flour types and replaced  some of the rhubarb with fresh strawberries.  Guests have loved the results. Since 

Vegan Chocolate Peanut Butter Cups

Vegan Chocolate Peanut Butter Cups

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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.