One of the most annoying parts of following particular dietary requirements, whether by choice or medically, is not being able to have the candy you love the most. My favorite candy contains dairy, and I’m pretty sure doesn’t include the most healthy version of peanut butter possible. The solution? Make it myself. Not only do these vegan chocolate treats taste even better than the packaged version (there’s something about fresh food that always wins), they’re probably less expensive to make.
I based this recipe off of one I found online, but I tweaked it a tiny bit, and am including the brands I used.
- 30 mini-cupcake liners
- 2 glass bowls
- One 10z bag of Enjoy Life’s Mini chocolate chips
- One cup of Stop & Shop’s Natural Peanut Butter
- 1/4 teaspoon salt
- 1/2 cup powdered sugar
- 1 teaspoon water
- Set up the cupcake liners on a cookie sheet or something similar that will fit in your freezer.
- Pour chocolate chips into glass bowl. Melt in microwave on 40% or 50% power for two minutes and stir. (If chips aren’t melted enough to become a liquid, like mine weren’t, repeat microwave instructions.)
- Spoon approx 1/2 teaspoon of chocolate mix into each cupcake liner. Freeze chocolate until solid. (This took me about 15-20 minutes)
- Into seperate glass bowl, combine peanut butter and salt. Pour and fold in half of the powdered sugar. Add teaspoon of water to mixture. Pour and fold in rest of the powdered sugar.
- Microwave peanut butter mix for approximately one minute to soften it.
- Remove chocolate from freezer. With hands, press down about one teaspoon of peanut butter mix into each cupcake liner.
- Drizzle remaining chocolate over peanut butter.
- Freeze for one hour.