Chocolate Peanut Butter Cups
4 Ounces firm organic tofu
3 Tablespoons organic peanut butter
1/4 Teaspoon sea salt
1/2 tsp umeboshi vinegar
1/4 Cup maple syrup
3 Tablespoon maple sugar
1 Teaspoon vanilla extract
1 Cup dairy-free grain sweetened chocolate chips
1 Teaspoon canola oil
Mini foil baking cups as molds
Bring a pot of water to boil, add tofu, and let simmer for 5 minutes. Remove tofu from water, and let it cool just enough so that you can handle it with your hands. wrap block of tofu in paper towel and place on a plate. Put another plate on top of the tofu and add a short, heavy weight in order to press the excess liquid out of the tofu. Press for 15 minutes.Place tofu, peanut butter, salt, umeboshi vinegar, and maple syrup in a blender. Blend until smooth. Add vanilla extract. Blend for about 2 minutes, scraping sides when necessary. Refrigerate in a closed container for 1 hour.In a double boiler, place chocolate chips and oil over boiling water. Stir until the chocolate melts. Turn off heat. With a pastry brush, coat each baking cup along the bottom and up the sides. Put in freezer until chocolate hardens. Repaint each cup to thicken the chocolate coating. Freeze again. The chocolate hardens quite quickly.When the filling has chilled for 1 hour, spoon some into each cup. If you like, you can then pan over the filling with another layer of chocolate, or leave it topless. When ready to eat, just peel the baking cup carefully away from the chocolate and enjoy. Store in freezer.
– So I can’t get grain-sweetened chocolate here so I used unsweetened baking chocolate and added maple sugar. It made for some really intense but amazing treats! This is what I gave to my mother and mother in law for Mothers day!
All recipes posted with permission from Jessica Porter
Ready for another week of fabulous recipes?
Day 16-Hambulghur helper
Day 17- Nishime vegetables
Day 18- Kinpira
Day 19- Teaser Caeser
Day 20- Mock Greek Salad
Day 22- Black Eyed Pea Croquettes