This recipe debunks the myth that vegans don’t eat dessert. Believe me; you don’t have to be a vegan to smile while eating these absolutely indulgent treats. Bye Bye Resse’s Peanut Butter cups and Bye Bye Girl Scout Cookies! This mix of my favorite combination is both delicious and clean.
Makes 24
4Tb Earth Balance Buttery Sticks
½ C Peanut Butter (all natural, organic if possible)
¾ C Whole Wheat flour (fresh ground whole wheat if possible)
2 Tb Evaporated Cane Juice (Savannah Gold Crystals)
2/3 C grain-sweetened, nondairy chocolate or carob chips
2 Tb Almond Milk (unsweetened). You can use soy or rice milk also
¼ C Peanuts (all natural, no preservatives)
Line 2 mini muffin tins (24 total) with paper liners (preferably bleach free liners) & set aside.
Melt 4Tb buttery stick in small saucepan over medium heat. Stir in the peanut butter, whole wheat flour, and evaporated cane juice. Mix well. Remove from heat. Divide evenly among each muffin cup.
Use a double boiler or put a bowl over a sauce pan holding gently boiling water. Turn the heat down. Put the chocolate chips and milk in the bowl over the gentle heat. Stir until melted and smooth. Turn off the heat. Spoon over each of the peanut butter cups. Dividing evenly.
Top each with a few peanuts. Put in the refrigerator and let set for at least 2hrs before serving. Store in a covered dish. These keep in the refrigerator and freeze well so perfect for pre-party planning.
© The Everyday Organic
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1 comment:
These cookies were delicious! Did not even miss any of the trans fats or yucky ingredients. Thanks for the recipe - Michele D
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