♫ Listening to: No Love for the Wild by HAERTS ♫
Makes 24 chocolates
Vegan Chocolate Peanut Butter Hello Kitty Cups Ingredients:
- 1 ¼ cup dark chocolate chips
- ½ cup peanut butter
- ¼ cup Miyoko’s vegan butter (or sub any earth balance margarine or spread)
- 1-2 tablespoons of nondairy milk (I used almond because it’s what I had on hand)
- 1 cup organic powdered sugar
- ¼ cup peanut butter powder (I used this kind)
- a pinch of sea salt
Vegan Chocolate Peanut Butter Hello Kitty Cups Directions:
Melt chocolate chips in the microwave to save time. Melt at 30 second intervals, stirring in between until completely melted.
Mix the vegan butter and peanut butter using a handheld mixer or stand mixer until it’s creamy.
Sift in powdered sugar, ⅓ cup at a time, adding plant-based milk when it gets too thick and mixing after each addition. Sift in peanut butter powder. Mix again. Scrape the sides of the bowl. Mix again.
Shape 24 pieces of the peanut butter mixture using your hands. You want the shapes to fit inside your silicone molds, so use those as your guide when choosing how large to make them.
Melt ⅔ of the chocolate in a double boiler. If you don’t have a double boiler, you can use a metal bowl that fits snuggly inside a small saucepan.
Add the remaining chocolate only when the first batch is completely melted. Stir until the new chocolate is completely melted and smooth.
Remove the chocolate from heat.
Spoon the melted chocolate into the bottoms of your hello kitty molds. If you don’t already have hello kitty silicone molds, I recommend this one
Place a peanut butter ball into each of the molds, leaving space on top for additional chocolate.
Top with additional melted chocolate until the mold is filled. If at any point the chocolate starts to thicken, return to heat momentarily to melt again.
Leave out overnight for the chocolate to harden, or if it’s hot in your house, or you’re in a hurry, place them in the refrigerator or freezer to solidify more quickly.