Ever since I moved to Korea about a month ago, I’ve been craving all the things I can’t have – typical, right? Don’t worry, I’ve still been celebrating the fact that I’m living in Korea by eating lots of bibimbap, drinking soju on my nights out and embracing what appears to be the Korean motto: “put an egg on it”. But sometimes a girl just wants (among other things) a homemade chocolate chip cookie, you know? Unfortunately, Korean kitchens don’t come equipped with an oven (though they do come with a glorious gas stove!) so I was stuck with a baking dilemma. My dilemma, of course, is that baking things is out of the question for now. So I turned to my favourite vegan blog, Oh She Glows, for wisdom and guidance, and did not come away empty handed. That woman has a whole category of raw/no-bake goodies for the hapless ex-pat.. or anyone else who wants to make raw treats!
Even though I’m still building up my kitchen and pantry with the help of iHerb.com and Daiso, the local dollar store chain, I miraculously had almost everything I needed to make Angela’s Raw Almond Butter Cups. I tweaked the recipe to suit my purposes and was soon licking the bowl like a heathen in the privacy of my little Korean home. These are positively delicious, and I still can’t wrap my brain around the fact that they’re healthy too! Just lots of good quality ingredients, natural sugar and healthy fats. Nothing with an ingredient list I don’t recognize. I love that!
Raw Vegan Peanut Butter Cups
Adapted from Oh She Glows
For the peanut butter base:
- 1/2 cup almonds
- 1/2 cup rolled oats
- 2 tbsp peanut butter (I used Earth Balance with flaxseed, it’s oustanding)
- 1.5 tbsp coconut oil
- 1.5 tbsp maple syrup
- 1/4 tsp cinnamon
- pinch of salt
For the chocolate topping:
- 3 tbsp coconut oil
- 2 tbsp maple syrup
- 1.5 tbsp chocolate protein powder (this is the one I used)
- pinch of salt
Using a hand blender or food processor, blend the oats and almonds into a fine flour powder.
In a bowl, mix the blended flour, coconut oil, maple syrup, peanut butter, cinnamon and salt. It should form a thick, sticky dough.
You have a few choices for the mold! I used an empty plastic egg carton because I don’t have a muffin tin. But you could use a muffin tin, or just mold the dough using your hands and place them onto a flat baking sheet.
Mix together the coconut oil, maple syrup, salt and protein powder. Funny story: I don’t have cocoa powder right now so I thought I’d try using this chocolate protein powder instead and it actually worked out great! Feel free to substitute the protein powder for 2 tbsp of cocoa powder. I heated the coconut oil slightly in order to blend this chocolate sauce into a smooth liquid. I think that technically makes these not totally raw, so if you are strict about that then just blend it together as best as you can. When I make these again, I probably won’t melt the coconut oil because when it froze, it separated from the chocolate and made a little white layer on top. The coconut oil layer doesn’t change the taste at all, but they might be prettier without it.
Spoon the chocolate sauce on top of the peanut butter base. Put the tray into the freezer for about 45 minutes.
Take them out and pop them out of the mold. Sprinkle them with cinnamon or cocoa powder! They melt pretty quickly so they’re best to eat right away and they should be kept in the freezer until they’ve all been eaten (approximately 35 minutes, by my estimations). Just stand there with the freezer door open, shoving them into your mouth, that oughta do it. These are creamy, and taste like Reese’s peanut butter cups. They’re salty and sweet and have a great texture – despite being kept in the freezer, they don’t really freeze, they stay chewy. Enjoy!