We wish we had real pictures for this, because they were beautiful! Alas, the pictures, and the peanut butter cups, got eaten. Boo!
1 package bittersweet chocolate chips
Peanut Butter (smooth or crunchy)
Nutritional Yeast and/or Powdered Sugar
Mini cupcake tin
Melt chocolate in a double boiler. Add coconut oil to get it a little runny.
Line your mini cupcake tin and pour the chocolate up to 1/3 of the tin. Refridgerate until hardened.
Mix peanut butter with a small amount of nutritional yeast and/or powdered sugar to make the peanut butter more malleable. Remove the chocolate from the fridge and add a dollop of peanut butter to the center of the tins. Add more chocolate to the top of the tin and refrigerate until hard once again.
Bad weather always means baking for me. Today, while the menfolk were outside shoveling, I threw together a big batch of these beauties!
2/3 cup natural peanut butter
4 tablespoons canola oil
2 cups raw sugar
2/3 cup coconut milk
2 teaspoon vanilla extract
2 cup flour
1 teaspoon baking soda
2 cup rolled oats (reqular or quick, but not instant)
1 cup non-dairy chocolate chips or chocolate bar broken into small pieces
1 cup chopped walnuts
Preheat oven to 425°F and prepare your baking sheets.Whisk together first five ingredients until very smooth. Mix dry ingredients. Combine all ingredients and stir to combine thoroughly.Drop batter by large spoonfuls onto baking sheet and then flatten down to about 1/3 to 1/2 inch thickness. Bake for about 10-12 minutes, or until tops develop cracks. They won’t look quite done. That’s ok. Remove sheet from oven, and wait 10 minutes before transferring cookies to plate.