These vegan peanutbutter cups owe their silky smooth texture to a secret healthy ingredient: organic tofu! Blended with peanut butter, the tofu adds creamy thickness without any extra calories or fat.
For the crust:
Heaping 1/2 c. + 2 tbsp. graham cracker crumbs (10 squares)
1 1/2 tbsp. pure maple syrup (or other liquid sweetener)
1 tbsp. coconut oil (or Earth Balance)
2 1/2 tsp. cocoa powder
For the filling:
200 g. soft/silken organic tofu, roughly chopped
1/4 c. natural peanut butter
1/2 c. Sucanat or brown sugar, processed into powder (or 3-5 tbsp. icing sugar)
1 tbsp. almond milk
1 tsp. pure vanilla extract
Salt to taste
For the chocolate shell:
2 1/2 tbsp. dark chocolate chips
1 1/2 tsp. coconut oil (or Earth Balance)
If making homemade powdered sugar, add 1/2 c. Sucanat (or brown sugar) into a high-speed blender and blend until a powder forms. Set aside, but leave the lid on as it needs to settle. In a food processor, process the crust ingredients until crumbs are a bit damp. Add 2 tbsp. of the crust into each jar. Spread out evenly and flatten with fingers. Quickly wipe out the processor bowl. Now add the filling ingredients and process until silky smooth, scraping down the sides as necessary. Add 3 tbsp. filling into each jar and spread gently with a spoon. Place jars into freezer, uncovered, for about 30 minutes to firm up a bit. Remove jars from freezer and melt the chocolate on the stove-top or microwave. Spoon 1 tsp. melted chocolate on top of the filling. Quickly, twist the jar around to coat all sides. Repeat for the rest. Chill in the fridge or freezer to firm up the chocolate or just dig in as is!
Makes 5 servings.