October 10, 2011

chocolate peanut butter cups

Reese's peanut butter cups were one of my favorite candies when I was growing up. Who would have thought you can make this sinful treat at home without the use of dairy or refined sugar? All credits to inventing this vegan/sugar-free version goes to Jessica Porter, a macrobiotic teacher known for her fun and easy-to-understand approach to macrobiotics. Her book The Hip Chick's Guide to Macrobiotics is a must read as it lays out the macrobiotic principles in down-to-earth terms. Thanks Jessica for letting me post this recipe!

You will need...
4 ounces firm organic tofu
3 tablespoons organic peanut butter
1/4 tsp sea salt
1/2 tsp umeboshi vinegar
1/4 cup maple syrup (I used 1/2 cup rice syrup)
3 TBS maple sugar (I omitted this as I used more rice syrup)
1 tsp vanilla extract
1 cup dairy-free grain sweetened chocolate chips
1 tsp canola oil (I used safflower oil)
Mini foil baking cups as molds

  1. Bring a pot of water to boil, add tofu, and let simmer for 5 minutes. Remove tofu from water, and let it cool just enought 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.
  2. 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.
  3. In a double boiler, place chocolate chips and oil over boiling water. Stir until the chocolate melts. Turn off heat.
  4. 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.
  5. When the filling has chilled for 1 hour, spoon some into each cup. If you like, you can then pain over the filling with another layer of chocolate, or leave it topless. (I added chopped peanuts on the top layer for some crunch.)
  6. When ready to eat, just peel the baking cup carefully away from the chocolate and enjoy. Store in freezer.
Recipe reprinted with permission from "The Hip Chick's Guide to Macrobiotics" by Jessica Porter.

1 comment:

  1. Hellooo from Spain Yukiko!
    It is an amazing and simple recipe that I am going to try. Thanks to Jessica Porter too, I have to check her book.
    Big Hug, and keep making these wonderful dishes!