VEGAN GLUTEN FREE PEANUT BUTTER CUPS

VEGAN GF PEANUT BUTTER CUPS


Hey everyone. So this is an amazing treat to make for any time of day. Its so easy, so tasty and good for you! Instead of dreaming of Reece's peanut butter cups, I reversed them and made it even better! With just a few simple ingredients this will be your go to dessert when you have a sweet tooth. The great thing about these is you can sprinkle different things on top to spice it up. They are great with coarse sea salt or shredded coconut. Ive yet to try caramel but I bet it would be way to good. The one thing about these is that they have to stay relatively frozen in order to keep their shape, so if you're trying to take these to a friends make sure to have an ice pack! I like using dates for the middle because it a great, healthy replacement for chocolate.  Its just as sweet too. Especially with agave syrup. This recipe is fun to make and share. Everyone can enjoy these reverse peanut butter cups. Who doesn't like peanut butter?! Oh yeah and gluten free! It doesn't get much better than that. Enjoy. 

Makes 12

Recipe

1 1/2 cups smooth peanut butter

1/2 cup coconut oil

4 tablespoons organic sugar

dash of cinnamon

8 medjool date

1 tablespoon cocoa powder

3 tablespoons agave syrup

Steps

In a medium sized pot melt your coconut oil on a low heat. Add your peanut butter.  Stirring in the coconut oil while adding. Leave that on a low temperature to combine well and heat up. Next cut your dates in half and take the pits out. If you have a food processor you can do this step in there. I don't so I cut all my dates into very tiny pieces, throw them in a bowl and add my agave and cocoa.  Next I stir and blend the dates together with a fork. It should turn into a thick paste.

Line your muffin tray with 12 liners. 

Pour 1 tablespoon of peanut butter on the bottom of each liner. Make sure the bottom of each liner is completely covered. If its not just add peanut butter very little at a time.

Place in the freezer for 10-12 minutes. The bottom should be completely frozen when you take it out.

while those are setting you can makes the middle! Using your hands and about a 1/2 tablespoon of date mixture, you're going to press the dates into a little round disc and place it in the middle it should be just a little bigger than a twoonie. Try to make sure theres room around the edges of the dates to pour more peanut butter around the sides. Once you've filled each middle you can pour your remaining peanut butter 1 tablespoon at a time.  Repeat until you've used all your peanut butter! Add your toppings. Place in the freezer for 20 minutes. 

Make sure you let them thaw a little before you serve:) 

MANGO COCONUT RICE PUDDING

MANGO COCONUT RICE PUDDING 

 I had this one night at my boyfriend bosses house. His wife is Thai so she made this amazing, beautiful dessert that was totally traditional. I loved it instantly and was determined to make my own with a little twist! So this is my mango coconut rice pudding recipe:) Hopefully its some what as good as traditional thai mango sticky rice pudding.

Recipe:
1 cup sticky rice
1 1/2 cups water
1 can coconut milk
pinch of salt
6 tablespoon brown sugar
2 teaspoon vanilla
2 teaspoon cinnamon

STEPS

Soak your rice for 20 minutes in a pot. Do not drain. Add a 1/2 cup more water and 1/2 can coconut milk, pinch of salt, 3 tablespoons brown sugar, 1 teaspoon vanilla, 1 teaspoon cinnamon. Stir well together and bring a gentle boil on medium heat. Once it's boiling partially cover it with a lid to allow steam to escape and reduce to low-med heat (2-3). Simmer for 20 minutes or until coconut water is completely absorbed by rice. Once absorbed turn off heat and place the lid on tight. Do not remove this from the burner. Let stand for 5-10 minutes. 

To make the coconut drizzle you simply warm the other can of coconut milk in a pot on low heat. Add the 3 remaining tablespoons of sugar, 1 teaspoon of vanilla and 1 teaspoon of cinnamon. Stir together well and allow to warm. 

Slice your mango in long thin slices or cube it! I will put this mango cutting guide here because I know how hard it is to get nice mango chunks. Im pretty awesome at it because I'm fijian and I've been eating mango since I can remember so its pretty easy for me.

Once your mango is sliced place a scoop of rice in a bowl. Make a little indent on the top to help hold the mango. Put mango chunks all over your dessert, pour the coconut drizzle on top and sprinkle with cinnamon and powdered sugar:) 

This is the best vegan powdered sugar.

Enjoy!