I’m very excited to be writing my first post for this year’s Vegan MoFo!! It’s gonna be tough, but I love the idea of spreading the good word and what better way to do it than attempting to blog about vegan food everyday for a month! I don’t have a very specific theme, because I know I won’t be able to stick to anything for a month without heading off track, but if you need one, well my theme will simply be delicious, mouth-watering, cruelty-free cuisine! Let’s kick it off with a sweet little recipe from The Kind Diet – Peanut Butter Cups!
- 3/4 cup crunchy peanut butter (I’ve found that almost all of them in my local supermarket contain palm oil, so I got a 100% natural one from Wholefoods)
- 3/4 cup digestive biscuit crumbs (or graham crackers)
- 1/2 cup vegan butter (I use Pure)
- 1/4 cup granulated sugar
- 1 cup dark, dairy free chocolate, broken into pieces
- 1/4 cup rice or soy milk
- 1/4 cup your choice of chopped nuts (I used almonds)
Line a muffin tin with 12 liners. To make the biscuit crumbs, simply whizz up the biscuits in a food processor until you get crumbs. Set aside.
Now melt the butter in a small saucepan and to it add the peanut butter, sugar and crumbs. Take off the heat and stir, adding any extra crumbs so you have a nice thick, but sticky mixture.
Divide this mixture amongst your prepared muffin cups and lightly press into each liner so you have a compact and flat little base. Place in the fridge.
Now combine the milk and the chocolate in a small saucepan and heat until the chocolate melts. Stir continuously so it does not thicken. Once you’re done, take the muffin tray from the fridge and evenly pour the chocolate over each cup and finish by sprinkling the chopped nuts on top of each.
Refrigerate for at least 3 hours – the firmer they are, the better! You will honestly become addicted to these, don’t say I didn’t warn you! Enjoy folks, and see you tomorrow! (Yikes :/)