A while ago I read the book The Kind Diet and it changed everything. It is a great book that has information on nutrition, the vegan lifestyle, recipes, vegan athletes, animal welfare and more. It was also an easy read. If I can remember it only took a weekend for me to read it! Tonight for many reasons, including urge and not having made dessert in a while, I decided to make peanut butter cups!! It is a take on the peanut butter cups included in the book.
Crispy Peanut Buttery Cups
Makes 30 mini cups
1/2 cup Earth Balance butter, soy free
3/4 cup crunchy peanut butter
1/4 cup sugar
1 cup yield of 365 High Fiber Cereal, processed in a food processor (or any flakes and twig cereal)
1 cup vegan chocolate chips
1/4 cup unsweetened original almond milk
1/2 Tbsp. vanilla extract
In a small saucepan melt the Earth Balance with the peanut butter, cereal and sugar.
Stir, over medium-low heat until completely combined.
Line mini cupcake tins with paper linings then fill each with 2 tsp. of the peanut butter mixture. Set into the fridge while you prepare the chocolate.
In a double boiler (or in my case a ceramic cereal bowl over a saucepan with boiling water) add the chocolate chips, almond milk and vanilla. Heat, stirring, until melted and smooth.
Take the peanut butter cups out of the fridge and top each with 1 tsp. of melted chocolate.
Set into the fridge or freezer and let sit until completely hardened, overnight in the fridge or a few hours in the freezer.
For two: (aprox.) 220 calories, 15 grams of fat, 4 grams of fiber, 8 grams of sugar, and 4 grams of protein!
Not too bad for peanut butter cups!! :)