One of the hardest parts of eating vegan is not being able to just break off a piece of the giant Dairy Milk bar I bought Mark for Christmas, or having a taste of a cupcake – it’s easy when it comes to cooking dinners, it’s all those little convenience foods that you just can’t have that make it difficult.
And so, today I’m making chocolate.
Ooey Goey, yummy, delicious chocolate. With Peanut Butter. Oh yeah. One week in to this vegan challenge and I’m not gonna lie, sometimes I think it would be so nice to just grab the last Safeway cupcake or take a big bite of Mark’s burger.
I’m enjoying eating more plant based meals and eating less meat but I am definitely a girl that needs her meat every now and again. And I miss hot melty butter on a nice warm bun and cheesy pasta…
Until that day comes, I’m making chocolate! The best thing is this recipe is so easy and it got approval from the meat-a-saurus fiance – so you know it’s gotta be good!
1/2 Cup Coconut Oil
1/2 Cup Cocoa Powder
1/2 Cup Peanut Butter
1/4 cup honey (Honey isn’t vegan so I used brown rice syrup and added a tablespoon of white sugar to add a little more sweetness)
1/4 tsp of vanilla
Melt the coconut oil, mix other ingredients in – you can use a food processor or just do it by hand
Pour into lined muffin tins and put in the freezer/refrigerator until hard.
I halved the recipe and ended up with twelve, but it all depends on how much chocolate mixture you want per peanut butter cup, load ’em up for giant ones or just put a spoonful or two in the bottom for a more modest bite.