Sunday, October 9, 2011
Being at home with sick kids all week, the change in the weather, and trying to stay committed to October Unprocessed hasn’t left me much time to think about sweets. Until yesterday. Yesterday it seemed like all of Twitter was abuzz, with talking about sweets. Or maybe that’s just what I was focused in on.
I really had a craving for a chocolate, and the other day my husband had made some unprocessed peanut butter that I knew would be perfect for Peanut Butter Cups. (Seriously, it tasted just like what they put inside the Reese’s Peanut Butter Cups. Amazingly yummy.)
PEANUT BUTTER FILLING
3 Cups Dry Roasted Unsalted Peanuts
6 Tablespoons of Raw Honey
6 Tablespoons Almond Oil
1/2-1 teaspoon of Sea Salt
*Blend the Peanuts in a high powered blender or food process. We used our Blendtec blender. Once the peanuts have been blended up, add the honey, oil and sea salt. Blend so that it all comes together.
You can store the peanut butter in a jar or a container in your fridge. It will be firmer than store bought peanut putter, but it tastes really good and it is the perfect consistency for the Peanut Butter Cups filling. If you just wanted to make Peanut Butter and wanted a smoother, less firm version, I would say to add more oil or use unroasted peanuts. (But you can leave suggestions in the comment area if you have any.)
4 Ounces of Unsweetened Baking Chocolate
1/4-1/2 cup of Organic Cane Sugar (this is just Evaporated Cane Juice so I am pretty sure it passes the #unprocessed guidelines. But you can also use, Raw Sugar or Turbinado Sugar, or Muscovado sugar)
1-2 tablespoons of Raw Honey
2 tablespoons of butter
1/4 cup of Heavy Whipping Cream
*Melt the chocolate on your stove top, using a double boiler. If you don’t have a double boiler you can fill a small sauce pan/pot with an inch of water, and place a glass bowl over the top of the pot. Allow the water to come to a low boil/simmer. Frequently stir the chocolate while it’s melting. Once the chocolate is melted add your sugar. You can control the amount of sweetness you want your chocolate to have by the amount of sugar you put in. I used almost a half of a cup since I like my chocolate a little on the semisweet side. After stirring in the sugar, you will add the honey and the butter and mix together. Then add your cream. I only added enough to get the chocolate to look like a smooth consistency again. I didn’t want to add too much cream because then the chocolate would turn into more of a sauce and wouldn’t harden in the freezer.
HOW TO ASSEMBLE:
I used cupcake liners and a muffin pan to form my Peanut Butter Cups. I placed the liners inside the muffin pan, filled each one with a spoonful or two of chocolate, then I added my layer of peanut butter (since the peanut putter is firmer, you can easily form little discs for this layer). Once they all had the middle layer of peanut butter I used the rest of the chocolate to pour over the tops of them. Place saran wrap over the top of the muffin pan and then put it in the freezer so the chocolate can harden.
Fresh out of the freezer:
Peel away the cupcake liner and enjoy.
The chocolate is very rich, more like dark fudge, chocolate ganache. And it won’t be hard like you would expect frozen chocolate to be. But it will satisfy any sweet or chocolate craving you might have during the October Unprocessed challenge.
I might continue working on the chocolate shell part of the recipe to see what changes I could do to make them firmer, but if any of you have any suggestions that would be great. Linking up to: