When I was a young girl it seemed like I could eat anything my heart desired without consequence. Momma wasn't one to indulge me, but she knew Pop was always more than willing for an excuse to get on his daughter's good side. Since he worked 5 days a week, and often late hours, the amount of time we spent together was precious, and he was happy to play the role of the 'nice parent.' Tic-Tac-Toe with Hershey's Kisses, ice cream sundaes the size of my head and candy bars dipped in peanut butter. When Monday's would role back around I'd always whine and complain as Momma sent me to bed without dessert, or forced me to eat my vegetables. "Little girls are sweet enough without all the extra sugar," she'd say.
Vegan peanut butter cups, this recipe was fairly affordable and yielded a good portion of servings. Even better they can, and should, be stored in the freezer for an extended life- so go ahead and make them ahead in batches!
What Daughter Says: Eating cleaner doesn't have to mean eating any less sweeter.
Vegan Peanut Butter Cheesecake Cups***Click here for printable Vegan Peanut Butter Cheesecake Cups Recipe
1 1/2 C Crushed Oreo Cookies
2 TBS Coconut Oil (Or Vegan Butter Substitute)
1 1/2 C Raw Cashews, Water Treated + Drained
1/3 C Coconut Oil, Melted
1/2 C + 2 TBS Full Fat Coconut Milk
1/2 C Agave Nectar (Or Maple Syrup)
1/3 C Natural Peanut Butter, Creamy
1/4 C Lemon Juice
1/2 C Semisweet Mini Chocolate Chips (Dairy Free)
1/4 C Coconut Milk
1/4 C Chopped Vegan Peanut Butter Cups
Preheat Oven to 350F
1. Process Oreos in a food processor until they are a fine and even consistency. Add 2TBS melted coconut oil or Vegan butter and pulse to combine.
2. Line 2 muffin tins with paper liners or parchment strips. Add 1 generous spoonful of Oreo crust to each muffin tin bin. Using a small spoon or cup pat down the crust tightly. Bake for 5 Minutes, then set aside.
3. Add drained cashews, lemon juice, coconut oil, coconut milk, syrup and peanut butter to a food processor and blend until creamy and smooth. Scrape down sides occasionally to ensure all contents are evenly mixed. If your mixture appears too thick add a little additional coconut milk to help thin it. Pour evenly over baked crust, tapping the muffin pans on the counter to help eliminate air bubbles.
4. Prepare chocolate ganache by bringing 1/4C coconut milk to a simmer in a double broiler. Add chocolate chips and stir until evenly combined and smooth. Spoon 1/2 TBS ganache over each cup and gently swirl into top of mixture with a toothpick.
5. Sprinkle chunks of crumbled Vegan peanut butter cups over the top of each cup for garnish. Refrigerate for 6-8 hours, or freeze 3-4. Serve direct from fridge, or set at room temperature for 15 minutes, from freezer, prior to serving.