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Almond Butter Cups

2/14/2012

10 Comments

 

Almond Butter Cups

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Happy Valentine's Day everyone! I hope you're enjoying whatever plans you've made for today and eating lots of yummy treats! Today we made some seriously sweet, awesomely indulgent, surprisingly not TOO bad for you treats for you to share with your valentine, Almond Butter Cups!
Think 'Reese's PB Cups' but made with real ingredients.
This recipe makes about 3 large chocolates each, if you are using a cupcake mold like I did. 
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Ingredients:
chocolate shell:
4 tablespoons liquid coconut oil
1/3 cup agave nectar
1 teaspoon vanilla
1/2 cup carob or cocoa powder
almond butter filling:
1 tablespoon coconut oil
3 tablespoons almond butter
1/4 cup powdered sugar
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Instructions:
chocolate shell:
Combine melted coconut oil, agave nectar, and vanilla in a bowl. Add carob (or cocoa) powder and mix very well, until mixture reaches a uniform consistency. It gets kind of hard to stir since there's no heat involved, but push through, its worth it!
almond butter filling:
Melt the coconut oil and combine it with almond butter. Mix well. 
Add the powdered sugar in two parts, stirring well after each and trying to remove any lumps that may have gathered.

    Fill bottom and sides of candy molds with chocolate using a butter knife (the texture will be pretty thick). I used silicone cupcake molds for bigger chocolates, but you could really use any size as long as you have enough room in the molds for the almond butter filling as well.

Once molds have been coated in chocolate mixture (about a 1/8-1/4 inch thick), pour in heaping teaspoons of the almond butter mixture until the molds are almost all the way full. 
Use remaining chocolate mixture to top almond butter mixture and seal the molds.
Freeze for one hour to set, then enjoy!

Looking for a less almond-buttery treat? Sometimes you need chocolate. And I mean JUST chocolate. Mouth-fulls of just chocolate. I usually fill that need with this Simple Fudge Cups recipe. Its simple and great for people who aren't almond butter fans or have nut allergies!
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Simple Fudge Cups

1/25/2012

1 Comment

 

Simple Fudge Cups

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I'm a sucker for chocolate. Really, I have a hard time saying no. Of course Alex had to veganize his favorite fudge recipe so I could try it...I've had two pieces already for breakfast. 
Alex replaced the chocolate called for in the recipe with carob chips and added vanilla to sweeten the carob a little, but the vanilla is purely a preference thing. 
We chose to drop ours by the spoonful into cupcake cups to make more for more individual servings, and I'd recommend it, especially for people who only like sweet things sometimes- you can freeze them and take out just one when you want one!

Simple Fudge Cups
1/4 cup vegan butter (we used earthbalance)
4 ounces carob chips
1 teaspoon vanilla 
2 1/2 cups powdered sugar
2 tablespoons boiling water

Prepare your baking cups or an 8 in. square baking pan with parchment paper. 
Melt the carob chips and butter together in a small bowl set over a saucepan of boiling water. Once melted, let cool for a couple minutes then stir until smooth. Add vanilla.
Beat half of the powdered sugar into the melted chocolate mix, then stir in one tablespoon of boiling water. Repeat with the remaining powdered sugar and another tablespoon on boiling water. Spoon fudge into cups or pan and refrigerate until hard. 

These are sweet and rich, but the slight bitterness of the carob keeps them from being unbearably sugary like some fudge. Also, feel free to add nuts if you like. 
Enjoy!
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If you're more of a peanut-butter-cup kind of vegan, try this Almond Butter Cups recipe! Filled with smooth, yummy almond butter, these sweet treats make it so you'll never miss Reeses again!
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Carob Cupcakes with Coconut 'Buttercream' Frosting

1/8/2012

0 Comments

 

Carob Cupcakes with Coconut 'Buttercream' Frosting

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Okay, I feel a little guilty. I went a little crazy caving into my cravings today. But sometimes, you just NEED that sugar fix! So for the rest of you who also like to indulge, help yourself to our Banana Carob Coconut Cupcakes with Coconut 'Buttercream' Frosting! This recipe makes 12 insanely rich and moist cupcakes. Adapted from the Baking Stone.

Banana Carob Coconut Cupcakes

  • 1 cup plain soy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup vegan cane sugar
  • 1/4 cup canola oil
  • 1/4 mashed banana
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup whole wheat all purpose flour
  • 1/2 whole wheat pastry flour
  • 1/3 cup carob powder
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/3 cup unsweetened coconut flakes
Preheat the oven to 350 degrees and grease or line a 12-cup cupcake tin. In a large mixing bowl combine the soy milk and vinegar and let sit for about 5 minutes, curdling. Add the sugar, oil, banana, and vanilla and mix very well. In a medium sized mixing bowl, sift together all the dry ingredients except the coconut. Add to the wet ingredients and mix to combine. Fold in the coconut. 
Fill the cupcake tins about 3/4 of the way full each. Bake for about 25 minutes. Check to see if cupcakes are finished cooking by poking with a toothpick, coming out clean when completely cooked. Allow cupcakes to cool completely before removing from pan and decorating.

Coconut 'Buttercream' frosting

  • 1/2 cup unrefined coconut oil, melted
  • 1 1/2 tsp pure vanilla extract
  • 4 cups powdered sugar
  • 1/4 cup coconut milk
  • unsweetened coconut flakes, for decorating
Melt the coconut oil and stir in vanilla extract. Add powdered sugar and stir, adding milk, then powdered sugar then coconut milk, ect. until you reach the desired consistency of frosting. When the cupcakes are cooled, top with frosting and sprinkle with the unsweetened coconut.

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