i’m fairly sure that when
i scaled back my dairy intake
my soul shrank a little
at the thought of never having
peanut butter cups again.
i truly believed i’d never eat them again,
at least not with dire consequences.
until i discovered justin’s ,
and then i tried my hand
at making them.
all was right with the world.
now i just eat spoonfuls of peanut butter
and shove chocolate chips in my mouth
and call it a day.
it’s called natural progression, friends.
halloween is at the end of the week
are you dressing up?
i think i am,
i’m pretty sure i am.
these are going to be around
and i’m going to shove them in my mouth.
inside out peanut butter cups – vegan
raw, 4 ingredients
6 TBL creamy peanut butter, i use the wegman’s organic brand
4 TBL coconut oil, liquid but not hot
3 TBL powdered sugar
4 TBL chocolate spread, i used SOOM‘s chocolate sesame butter
1 generous TBL powdered sugar
for the PB layer, mix everything in a bowl. make sure it’s fully incorporated. pour about 2 tsp of the mixture into silicone cupcake liners (if you use paper, put them in muffins so that they keep their shape). put in fridge to firm up, about 30 minutes. if you’re in a rush, put in freezer.
meanwhile, make the chocolate layer by mixing the chocolate spread with the powdered sugar. the consistency will be firmer than that of the pb, it’ll be almost like play doh.
when ready, take the cups out and add the chocolate layer. you can spread it out to make distinct layers, or keep the edges clear so that the pb can be poured over it to cover. up to you.
add the final layer of PB over top and fridge. when firm, take out of liners and serve immediately or keep in covered container, IN THE FRIDGE. these are not shelf stable and will soften at room temp.
i received a jar of chocolate sesame butter, courtesy of SOOM. all words & opinions are my own.