Happy monday-almost-tuesday! I started my morning today with a pilates class at the crack of dawn, and I stand by what I wrote about loving my monday morning routine. After class today I did some power-walking hill intervals on the treadmill. I really wanted to run, but I’m still a little worried about my hip, the pain hasn’t gone away. Maybe tomorrow?
Anyway, it’s not exactly a peanut butter day, but this is a peanut butter post, featuring two very simple recipes. The first is a scaled up version of Averie’s peanut butter cups. I used to adore Reese’s, but lately I’ve tried to refrain from eating those processed sugars. And I really wanted some good dark chocolate peanut butter cups. My co-workers and friends loved these (I made extra!)
Sorry, Reese! Peanut Butter Cups (vegan)
[[makes 8-10 candies]]
- 2-3 cups of vegan semi-sweet chocolate chips (works with 2c, more would be better) or other baking chocolate, divided
- 1/2 cup peanut butter
- 2 tsp nutritional yeast
- 1 tsp salt (omit if using salted PB)
- 1 Tbsp agave nectar (optional, omit if using sweetened PB)
- 1 tsp vanilla
Directions: melt half of the chocolate, either in a double boiler or in the microwave using this technique.
Spoon the melted chocolate into a thin layer in each baking cup.
I used my trusty spoon-and-spatula combo to help with ‘even’ measurements
Mix the rest of the ingredient until well incorporated. You may want to heat it up in the microwave for 15-30 seconds for easier mixing. If you’re worried about them all being the same size (silly, like me!), you may want to divide your filing before adding to the baking cups.
If I did this again, I would melt the filling a little more to make it easier to work with.
If your filling is thicker like mine, form into small discs and place in the center of the first chocolate later.
Melt the remaining chocolate, and spoon or pour over the filling, forming a top layer for your ‘buttercups.
Place the baking cups carefully in a muffin tin – this helps get that traditional reese’s shape. Refrigerate overnight, or at least a few hours.
Eat some at home…
or even take some to work and share with friends!
Now, for recipe number two, peanut butter!
Cinnamon-Vanilla-Flax Peanut Butter (vegan)
- 16oz. bag (roughly 3 cups) raw spanish peanuts
- 1 Tbsp coconut oil
- 1/4 cup golden roasted flaxseed
- 1-2 tsp. cinnamon (personal preference)
- 2 tsp. vanilla extract
Directions: roast the nuts for about 15-20 minutes at 350 degrees fahrenheit, until just underdone. peanuts will continue to cook for a bit even after being taken out of the oven. Let stand for at least 15 minutes.
Dump the ingredients into your food processor.
Process until it forms a smooth and creamy texture – about 15 minutes, stopping occasionally to scrape the sides. Feel free to add more or less oil, depending on how dry you like your nut butters. I find this one perfect.
it filled an entire ball jar!
And there was even some left in the processor for tasting.
In other news, I’m leaving Wednesday morning for a short, 5 day vacation to San Francisco and other places around the bay area. This will be my first (ever!) touring vacation alone, and I could not be more excited. But of course there are things making me nervous: how to keep up with workouts? what to eat? what food and things to bring? Tomorrow will be packing/cleaning/shopping day.
Do you have a favorite peanut butter ‘flavor’? Or prefer it just plain and simple?
I’d love some foodie/fitness travel tips, too!