Halloween is just around the corner and the kid in me is more excited than I should probably admit. I get a little decoration-happy over here!
It’s a shame I can’t partake in trick or treating anymore. Not just because I’m a MOM and I’m pretty sure it’s a no-no to beg for candy door-to-door when you’re almost thirty, but also because – have you SEEN the crap people hand out on Halloween? It’s like they’re trying to kill those precious little children.
Everything is loaded with sugar, loaded with salt, and loaded with a bunch of ingredients that should never go into your body ever, ever, ever (I’m lookin’ at you, corn syrup!).
I let my kids go trick or treating, but only because I don’t want them to feel left out. I dump a good 75% of their candy into the trash when they go to bed, and honestly, they don’t miss it.
But I miss it! Before I switched to a vegan diet, I would rummage through my kids’ Halloween bags and eat their Coffee Crisp, Kit Kat, Doritos and Reese Peanut Butter Cups. Now, I have to look at those treats lovingly and then just toss them away. Which is probably a good thing, but I digress…
This year, I decided that if I was going to survive another year of watching my kids eat my favourite non-vegan treats from afar, I was going to need some treats of my own – like these peanut butter cups.
With only 3 ingredients and less than 15 minutes of time, this is probably one of the easiest recipes ever. If you can even call it a recipe.
Hello chocolate, meet peanut butter.
- 1 cup dairy-free chocolate chips (I used Enjoy Life brand)
- 1/2 cup peanut butter (store-bought or homemade)
- Kosher salt (optional)
- Add chocolate chips to a microwave-safe bowl and heat for about 2 minutes, stirring every 45-60 seconds, until melted. Stir until smooth.
- Add paper or silicone liners to a large muffin pan. Add about 1 tbsp melted chocolate to the bottom of each liner. Freeze for about 10 minutes, or until the chocolate has hardened.
- Add about 1 tbsp peanut butter on top of the hardened chocolate (you may need to spread it out a bit), then add another 1-2 tbsp melted chocolate on top, making sure to cover the peanut butter.
- Sprinkle each peanut butter cup with a bit of kosher salt, then put the pan back in the freezer for another 10 minutes or so, until hardened.
- Store in the refrigerator (when you want to eat one, remove it from the fridge and allow to come to room temperature).
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