"this is the way I eat my Peanut Butter Cup..."

I don’t have a big sweet tooth but I love putting together desserts. Baking is getting easier each time (minus the occasional GF monster surprise) and I love the smiles I get from my loyal family taste testers.

Lately I have been obsessed with looking at vegan and raw desserts online. I find no bake sweets fascinating and quite frankly a big relief when I don’t have to pray and dutifully check my oven window every 5 minutes. Some of my recent favorites have been frozen banana soft serve, cookie dough “blizzards”, and cookie dough balls dipped in chocolate. I know what you are thinking, “Didn’t she JUST saw that she didn’t have a sweet tooth?” Well, these desserts are not only GF and no bake, but they are also vegan and healthier for you. Plus, the recipes make small portions. Hey, I know it's bikini season but we are still allowed to treat ourselves every once in a while…

I had to show a lot of restraint to get a photo...

Last night I tested out a peanut butter cup recipe I found on http://www.loveveggiesandyoga.com/. I love Averie’s cooking because it is simple, healthy, and kid friendly. Her daughter gobbles up her healthy vegan goodies with no complaints! I was a big Reeses peanut butter cup fan in the past so I thought it would be fun to try. It was probably the easiest dessert I have ever made! No food processor, no baking, no fuss, and no long list of ingredients. In fact, I had everything in my kitchen pantry! I have been keeping vegan chocolate chips or karob chips around for my chocolate chip cookie dough ball obsession (recipe to come!).

I of course added a couple things to the recipe but feel free to play around with it to your own taste buds desire! You can find her original recipe here: Averie's Raw Vegan 10 Minute Peanut Butter Cups


These make 2 good size cups. I don’t know about you but if it’s in front of me I will eat it so I prepared portion controlled cups!

Vegan 10 Minute Peanut Butter Cups

Ingredients

Rich Peanut Butter Goodness!

• ½ cup vegan chocolate (I used vegan chocolate chips)
• 2 tsp nutritional yeast
• 2 tablespoons organic creamy peanut butter
• 2 tsp agave nectar
• Pinch kosher salt
• 2 tsp organic pure vanilla extract

Directions

Melt ¼ cup of the chocolate in the microwave (about a minute). Fill the bottom of 2 muffin liners evenly with the melted chocolate. The muffin liners give it the rippled edges like a real reeses.

Mix together peanut butter, honey, yeast, salt and vanilla. If your yeast isn’t mixed well you can microwave it for about 10 seconds. Spoon desired dollop onto the semi hardened chocolate base.

Melt the remaining chocolate and pour evenly over the peanut butter. Put into the refrigerator for at least 10 minutes.

Peel wrapper and enjoy! They are pretty rich so one was plenty for me and my husband. I am sure you can make big batches though pretty easily. I see party ideas in the future!