These vegan peanut butter cups owe their silky smooth texture to a secret healthy ingredient: organic tofu! You'll need five 125-milliliter mason jars (or small ramekins) for this recipe.
1 heaping 1/2 cup, plus 2 tablespoons graham cracker crumbs (10 squares)
1 1/2 tablespoons pure maple syrup (or other liquid sweetener)
1 tablespoon coconut oil (or Earth Balance)
2 1/2 teaspoons cocoa powder
For the filling:
1/2 cup Sucanat or brown sugar, processed into powder (or 3 to 5 tablespoons powdered sugar)
7 ounces soft/silken organic tofu, roughly chopped
1/4 cup natural peanut butter
1 tablespoon almond milk
1 teaspoon pure vanilla extract
Salt to taste
For the chocolate shell:
2 1/2 tablespoons dark chocolate chips
1 1/2 teaspoons coconut oil (or Earth Balance)
1. In a food processor, process crust ingredients until crumbs are a bit damp. Place 2 tablespoons crust into each mason jar and spread out evenly and flatten with fingers. Quickly wipe out food processor bowl.
2. If making homemade powdered sugar, place Sucanat in a high-speed blender and blend until a powder forms. Leave lid on to allow to settle. Add all filling ingredients to a food processor and process until silky smooth, scraping down the sides as necessary. Add 3 tablespoons filling to each jar and spread gently with a spoon. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit.
3. Remove jars from freezer and melt chocolate and coconut oil on stove-top or in microwave. Spoon 1 teaspoon melted chocolate on top of filling and quickly twist jar around to coat all sides. Repeat for remaining jars. Chill in fridge or freezer to firm up chocolate or dig in as is.
Nutrition score per serving: 280 calories, 14.8g fat, 31.5g carbs, 22.5g sugar, 8.3g protein