I recently came across a vegan (no bake) recipe for Chocolate Peanut Butter cups and challenged myself to healthify the recipe even more, by adding protein & fibre! As I have discussed in other posts, protein is not only vital for many bodily functions such as muscle development & repair, but protein molecules also require the most energy to metabolize (vs. fats & carbs).
1.5-2 tbsp. graham cracker crumbs
1 tsp. liquid sweetener (brown rice syrups, pure maple syrup, honey…etc…)
1 tbsp. coconut oil (or Earth Balance)
1/2 tsp. cocoa powder
30 g. silken organic tofu
1 tbsp. natural peanut butter
1 tbsp. almond milk
1 tsp. pure vanilla extract
Full Spectrum aalt to taste
Unsweetened coconut flakes
2 tbsp. dark chocolate chips
1 tsp. coconut oil (or Earth Balance)
1/2 c. Brown sugar, processed into powder
Process crust ingredients (graham cracker crumbs, sweetener, coconut oil) until crumbs are damp.
Add 2 tbsp. of the crust into a jar or bowl.
Spread out evenly and flatten with fingers.
Add the filling ingredients (Tofuà salt) and process until silky smooth.
Add 3 tbsp. filling into each jar and spread gently with a spoon.
Place jar 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.
Chill in the fridge/ freezer so that the chocolate can harden or not!
240 calories, 18 grams sugar, 12 grams fat, 28 grams carbohydrates, 9 grams protein
*** The silky smooth texture of these vegan peanut butter cups can be attributed to tofu, which, when blended with peanut butter, adds creamy thick goodness with minimal calories.