Vegan Peanut Butter Cups

So. Easter is upon us once again.

To some, Easter is about time with family, religion, or vacation. To me, it is about candy. I've tried to really think about the origins of Easter as a holiday and get into the spirit of the thing, but let's face it: the American mode of celebrating Easter is one big Pavlovian debauch. Though there has been no candy-laden basket waiting me on Easter morning since I have began that adventure that we call "adulthood", I still wake up salivating. 

   For things like this. I was never a jelly bean girl. Chocolate was where it was at. As a child I used jelly beans, and candies of their ilk, to trade for everyone else's chocolates—or I just stole them. (Mine was a glorious childhood). A favored guest in my Easter basket, a classic that my mother and I would do battle for, was Reese’s peanut butter eggs.

      Though the sight of one of these favored treats still evokes fond memories of all that is holy and sacred about Easter, adulthood has more ramifications that just the absence of an Easter basket. For instance, the long list of ingredients on my candy wrappers concerns me, and I do pesky things now like refuse to eat animal products. Maddening, I know. The good news is, even us vegan label-readers can have our peanut butter cups (or hearts, in this case) and eat them too. Of course, those of you who still partake are encouraged to give these a try too.

Peanut Butter Cups

1 cup dried shredded coconut

1 cup peanut butter (or any nut butter of choosing)

½ cup unsalted dry roasted peanuts

¼ cup honey (or agave, for strict vegans)

½ tsp salt

1 ½ tsp vanilla

1 cup dark chocolate chips

  Process coconut in batches in a food processor or coffee grinder until it reaches a gritty, powdery consistency. Don’t process too long, as this can turn the coconut into coconut butter, which, while delicious, has not been tested in this recipe. You only run this risk if you have a powerful food processor, so hooray for those of use who don't! The coconut will thicken our peanut butter filling instead of powdered sugar or oil. We don't have time for that unhealthy frippery. 

 Next, whiz peanuts in food processor until crumbly. We’re not making peanut butter, just peanut grit. This is essential for the classic peanut butter cup texture.

   Whisk honey and vanilla, then combine peanuts, coconut, peanut butter, and honey, and stir until fully incorporated. It should be wet, but dry enough to roll into balls which will keep their shape. If your mixture is too wet, add more processed coconut, likewise if too dry, add more peanut butter or honey.

    Pour your chips into a saucepan and melt over low heat. This isn't the classiest of chocolate melting methods—most professional cooking sources will start talking some nonsense about a double boiler—but it works for me. (If you want to really stick it to the man, use the microwave). Whisk chips constantly while melting, most of all, do not let the chocolate scorch. As soon as it is lump-free, turn off the heat.

   Using a spoon, coat the bottom and sides of whatever mold you are using as thickly as desired. Ice cube trays, or a muffin tin or liners work well. Obviously an egg mold would be perfect on this occasion. I used hearts because hearts are way better and also I don’t have an egg mold and buying things is for squares.

   It may be necessary to let chocolate set up a bit before you can properly coat mold. If you would like a thicker chocolate layer, put mold in the freezer and allow to harden completely, then add another layer.

    When you have coated the mold as desired, press in the peanut filling. Top with more chocolate and place in freezer or refrigerator to set up. When ready to eat, remove from the mold and devour like the crazy sexy peanut butter cup making beast that you are.

Oh, hot tip:  you can use leftover peanut butter cups or filling (no seriously, don't laugh, it can happen) to make decadent peanut butter cup ice cream. Look at you go.