THE Most Amazing Guilt-Free Peanut Butter Cups
You won't believe what makes up these bite size bad boys. And let me start by saying, keep an open mind :) Before you speed scroll down to the bottom to the ingredients and recipe, I'll tell you the main ingredient is tofu... tofu... just sit on that for a second...
Before I made this recipe, I never purchased tofu. I never liked it as a kid, my fiancé hates it, and the only way I've ever really tolerated it is if it was in tiny little cubes floating around in a miso soup. That is the extent of my tofu consumption, until now. Now my mind is swimming with ideas of all the amazing dips, sauces, spreads and sweets I can make with this power food as the base.
Ok, so here's what you need aside from about 30 minutes of your time:
Ingredients/Supplies:
- Cupcake sheet of 12
- Cupcake wrappers
Crust:
- 5 Sheets of Graham Crackers (10 squares)
- 2.5 tsp. Cocoa Powder
- 1.5 tbsp. Maple Syrup
- 1 tbsp. Coconut Oil
Peanut Butter:
- 1/2 Block of Silk/Soft Tofu (approximately 200 grams)
- 1/4 cup Natural Peanut Butter
- 1 tbsp. PB2 (optional)
- 1/2 cup Honey
- 1 tbsp. Coconut Milk
- 1 tsp. Vanilla Extract
Chocolate Drizzle:
- 2 tbsp. Dark Chocolate Chips
- 1/2 tbsp. Coconut Oil
Start first by putting your crust ingredients into a processor or chopper, I use a small 2 cup chopper and it works perfectly. Blend the ingredients until they are finely ground into a delicious graham-mie sand.
Pull out your cupcake sheet and fill each cup with a cupcake wrapper. Scoop a spoonful of crust into each wrapper. With your fingers or the backside of a spoon press the crust firmly down.
Now to make your peanut butter deliciousness. Break up about 1/2 a block of tofu in your processor (again, a small one will work just fine, I use a 4 cup processor for this part). Just throw in all the rest of the ingredients into the cup and blend away until it's smooth. Now you have to take a little spoon and give it a taste, bet I made a believer out of you with that yummy peanut buttery mousse (also makes a great parfait but I'll get to that another time).
Next evenly distribute and scoop some peanut butter dreaminess into each cup. Give the tray a little tap and shake to even everything out and pop it in the freezer.
While that's chilling, take a small bowl or ramekin and put your chocolate chips and coconut oil together and stick it in the microwave until melted, about 1-1.5 minutes. Take it out and mix together. Pull your cupcake tray out of the freezer and spoon drizzle the chocolate over each cup. If you have some left over crust, garnish the tops with a little sprinkle.
If you can't wait, you can totally eat one now, if patience is your thing, wait about 45-1hr for a chilled treat that holds together very well.
Store in an airtight container in the freezer. They stay firm but soft enough to bite into so you can pull one out for your sweet tooth after dinner without having to wait, but the consistency is up to you...and self control :)
This recipe is inspired and modified from one of my favorite food blogs: http://ohsheglows.com/2012/04/03/mini-peanut-butter-cups-in-a-jar/
