Sunday, 2 September 2012

Vegan peanut butter cups... without the cup

This weekend was my sisters baby shower, we decided to have a afternoon tea for all the lovely ladies in her life to celebrate the final count down to the arrival of her first baby.  When we were planning the menu she had one main request when it came to sweets. Peanut butter cups. So of course they had to be made, when your heavily pregnant sister wants something specific to eat... it is best not to fight it.
These peanut butter cups are based on this recipe by Alicia Silverstone. A year or so ago I bought a copy of her book "the kind diet", which is full of delicious and simple recipes. But back to the demands of a heavily pregnant sister... 
Do not be fooled, just because these are vegan peanut butter cups they are by no means a health food. That said they are delicious and a much healthier version than other treats you could have so if you are in need of a rich, chocolate treat these could be just the thing.


1 1/4 cups natural peanut butter (should be 100% peanuts, no added salt or sugar)
1 packet Vegan arrowroot biscuits 
1/4 cup coconut sugar
1 cup dairy free chocolate chips
1/4 cup soy milk
chopped almonds to decorate


Place biscuits in a food processor and crush until a coarse powder. Heat a small saucepan on a low heat, add the peanut butter and stir until it liquifies. Stir the crushed biscuits and coconut sugar into the peanut butter. Place the mixture in a small bowl and put in the fridge to cool. 
Meanwhile, put chocolate chips and soy milk in a small pan on the stove on a low heat. Stir constantly until the chocolate is nearly melted. Remove from the heat and continue to stir until all the chocolate is melted.
When the peanut mixture is cool enough the handle, roll mixture into small balls and place on a clean baking tray. Spoon chocolate mixture over the top and sprinkle with chopped almonds. Place back in the fridge until set.

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