I don’t know if everyone is aware of this, but last Sunday was Easter. What is Easter best known for in my house? Reese’s eggs. Gone are the days that I could suck down 5 eggs in one sitting without getting sick or feeling like Carnie Wilson pre surgery number two.
I recently decided to go vegan for a week..which then turned into a month..which may turn into six months..who knows! The point being I wasn’t going to change my diet just for Easter eggs. After successfully avoiding sweets for a week, (this was a challenge..I need chocolate like birds need to dance before they swoon a mate) I decided to satisfy my year round craving and make my own, “vegan friendly” PB cups.
Vegan PB cups
-For the chocolate
- 1.5 cups vegan semisweet chocolate
- 2tblsp creamy peanut butter
-For the filling
- 3/4 cup of creamy peanut butter
- 1/3 cup of brown sugar
For the chocolate- combine chocolate and peanut butter in a pot using a double boiler (or a microwave safe bowl if you’re into using microwaves.) Once melted, coat a paper liner with chocolate. This recipe makes about 12 cups, so I used a muffin pan and prepared 12 liners. Coat the bottom and about 1/4 of the way up the liner. Once all 12 are complete, place the pan in the fridge to chill, about 20 minutes.
Meanwhile, prepare the filling by mixing the PB and brown sugar in a bowl. Divide the mixture between the 12 chilled paper liners. Chill for 20 minutes. Finally, add the remaining chocolate to the tops of the 12 cups, and chill for another 20 minutes.
Super simple recipe, in fact I concluded the brown sugar isn’t necessary, although it does give a nice grainy crunch to the cups. With that said you could easily melt some chocolate, add PB, and top with chocolate. Voilà. Pair these with some vanilla coconut ice cream and you’ll never be tempted by DQ commercials again.