If you didn’t see last weeks post, I told the story of my non-dairy journey (see it here) & in that article I noted that this week is a celebration week ~ I have made it one year without an allergy attack. In celebration I am sharing this recipe.
Like most of my other recipes I created it because I couldn’t have the “regular” version. I love peanut butter cups and they were some of the first foods I craved just after I had to go non-dairy…so, I searched out several recipes and read up on the process of how others make their homemade peanut butter cups & came up with this recipe ~ so yummy!!
I dare you to eat just one….
Peanut Butter Cups
Makes approximately 30 cups (1.25 inch dia. cups)
2 cups of non-dairy chocolate chips (I have used both Chocolate Dream & The Good Life brand; both work great)
2 tablespoons butter flavored Crisco
Pinch (or a grind or two) of salt
1/4 cup Earth Balance (half of a stick)
1/2 cup peanut butter (I use Adams Natural Creamy)
1/4 teaspoon vanilla extract
3/4 – 1 cup powdered sugar
1/4 cup peanuts, ground up (I use a coffee grinder; stop just before you have peanut butter)
In the bottom of a double boiler, bring water to a rolling boil; reduce heat to low.
To the top portion of the double boiler, add chocolate chips & Crisco and stir until smooth; add in salt. (If your stove runs too hot, offset the double boiler a bit to keep the chocolate from burning).
Using mini baking cups (1.25 inch dia.) place about a teaspoon of melted chocolate in the bottom of a cup. Using the back of a spoon, smooth the chocolate up the sides of the cup, thoroughly coating the sides; make sure the bottom is also covered with chocolate; set aside & repeat with the remaining cups. (Note: A mini muffin pan works best for this part). Put chocolate cups in refrigerator until completely hardened, about 30 minutes. Keep double boiler simmering to keep remaining chocolate smooth (make sure heat is on the lowest setting so chocolate doesn’t burn).
For the peanut butter middle, combine Earth Balance and peanut butter; cook over medium heat 4-6 minutes, stirring occasionally (until EB is completely melted & mixed in). Stir in powdered sugar (use about 1/2 cup less for not so sweet, use about 1/2 cup more for a sweeter cup); stirring constantly. Set aside and cool; once cooled, stir in ground peanuts & place in refrigerator & cool completely – about 30 minutes (this is important so that the peanut butter mixture it doesn’t melt the hardened chocolate cups).
Once the cups & peanut butter mixture are both cold, place 1/2 to 1 teaspoon of peanut butter mixture into each cup (using small cookie scoop or two spoons ~ both work great). Once cups are filled with the peanut butter, top with about 1/2 teaspoon of chocolate & smooth to edges of cup; repeat with remaining cups. Cool again in refrigerator about 30 minutes until completely hardened. Store in refrigerator.
- substitute out your favorite nut butter & ground nuts
Did you notice that there are two different stoves & the counter tops are different? If so, you are very observant…I made this recipe twice – once at my home (white stove; multi colored counters; pb paper cups were white) & once at my mom’s house (black stove & green counters with purple pb paper cups) to make sure the recipe was perfect (or maybe I just wanted to eat PB cups!).
Did you try these? Leave a comment & let me know how you liked the recipe.