Vegan peanut butter cups - how can you beat that for a sweet treat? I came across this recipe in a magazine and though I've never attempted to make any kind of filled candy or treats using candy molds before, this looked like an easy enough recipe to finally give this a try. The recipe calls for just a few basic ingredients, and though there are a number of separate steps involved, it's all very straightforward.
Now, the recipe I followed said to use 4 sheets of 12 small peanut butter cup candy molds. What I discovered, however, was that the recipe for the filling made more than twice the amount to fill the 4 sheets. Not a problem in my books, especially if I've already gone to the trouble of making something, may as well make lots! Because I only had the 4 sheets I had to make these in 2 batches, and I still have enough filling left over for at least one sheet. If you happen to find large, regular size peanut butter cup molds, then 4 sheets of 12 molds will suffice.
I also ignored the quantity of chocolate to melt - I keep a big bag of vegan chocolate chips on hand and melt in a double boiler as I go. I don't use a microwave, so its all a big stove-top affair for me. I use up any left over melted chocolate (and there always is some) by throwing in some Sahale snacks and making little chocolate nut clusters. Extreme yum factor, especially with the cashew vanilla pomegranate variety. Mmmmm...
ingredients:
- 1 cup smooth peanut butter (I find MaraNatha brand to be the most exceptional)
- 1 1/4 cups powdered sugar
- 3 tablespoons Earth Balance Buttery Spread
- 3/4 cup crumbled vegan chocolate cookies*
- *I use Whole Foods 365 brand chocolate graham bears and crush them in a hand powered food processor until I have a mixture of powder and small crumbs. A blender would work okay as well.
- Several cups vegan chocolate chips or vegan melting chocolate
- 8 small 12 cup peanut butter cup candy molds, or do 2 batches of 4 (see above notes)
In a large bowl using an electric mixer beat together peanut butter, the powdered sugar, Earth Balance and cookie crumbs until well combined. You may need to add a bit more peanut butter if the mixture is very dry and powdery. I had to add about another 1/4 cup of peanut butter. You want the mixture to be sticky, so that it will hold together if you press it together with your hands. Place in fridge until ready to use.
Prepare a small double boiler for melting the chocolate. Pour about an inch of water in to the saucepan, place double boiler over top and pour in about a cup of chocolate chips. Bring water to a boil, turn down to simmer once boiling. When chips begin to melt stir them well to cream them together.
Using a small pastry brush, (I used a #3 flat paint brush), paint a thin layer of chocolate on the inside of each cup. Place the prepared molds in the fridge until set.
Once the chocolate has hardened in the molds, drop small teaspoonfuls of the peanut mixture into each cup, pressing down firmly with your fingers and leaving just a sliver of space at the top for the final chocolate layer.
Once all cups are filled, melt more chocolate over the double boiler and using a small spoon pour melted chocolate on top of peanut butter in each cup. You will need to smooth out the tops with the spoon to make an even layer that coats the mold around all the sides.
Place finished molds in the fridge for at least an hour until set. Pop out candies and place in small paper cups, store in an airtight container in the fridge.
No comments:
Post a Comment