Verse Of the Day

Thursday, March 28, 2013

Chocolate Peanut Butter Cups

Ciao everyone!

Can you believe it's almost Easter!??!??!?

Where has time flown off to???

Seriously, I feel like we just got off of the Christmas joy-spirit high!!

Apparently I'm not in control of time though, because while I'm over here singing Angels We Have Heard On High, the church choir is polishing rehearsals of Christ is Risen.

 Better get on the train I guess...or I could just keep singing until December...

However, since my vocal chords probably would get tired by then (and very out of tune)...I think I'll meet somewhere in the middle and make chocolate to honor the actual holiday we have arrived upon. Yup, this could work quite well;)

The question then becomes... what is one of the most popular Easter candies that make the holiday so special?

I don't know about you, but in my house, there must be Reses, or the holiday must be postponed.

So...let there be Reses!

Oh wait...I forgot...they are terribly unhealthy and full of sugars and fake ingredients.. hmmm..what to do, what to do...

Homemade Chocolate Peanut Butter Cups
(Oh yeah, I went there;] )
Ingredients for Chocolate:
1/2 tablespoon coconut oil
2 1/2 tablespoons vanilla almond milk
1 tablespoon stevia cup-for-cup
1/3 cup natural cocoa powder
1 tablespoon water

Ingredients for PB filling:
2 tablespoons natural peanut butter
1/2 tablespoon sweet vanilla protein powder (or sugar-free powdered sugar...for which there is a recipe on this blog, if you have no idea what i'm talking about)
1/2 tablespoon stevia cup-for-cup

Directions: (this has a few steps to it...but they are not difficult, and very worth it. Trust me)
1) Start by preparing candy liners by either placing 10 small cupcake liners in a baby muffin tin, or using tin foil to create cute and shiny little cups in the muffin tin as a mold. 
2) Next, make the filling- Mix together ingredients listed until very combined. Set aside.
3) Now, make the chocolate- Begin by melting oil. Stir in milk and stevia. Whir in cocoa with electric beaters. Add water as beating, to create a very smooth consistency. 
4) Finally, assemble chocolates- Press chocolate into bottom of liners and a bit up the sides if you can. Add filling in a little ball in the center. Cover with chocolate.
5) Lastly, let it set by sticking them in the freezer for about 10 minutes. Enjoy! (Does not have to be kept in the freezer after this...but if you actually managed to have a few leftover and did not devour all at once, store in the fridge.)
Ciao for nowww!

P.S. As you may be able to tell, the recipe makes 10 adorably sized chocolates. Feel free to make them a bit larger than I did; or (an even better plan) just make a double batch and make more or make them all bigger:)

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