Reeses cups used to be one of my favourite sweets before I went vegan. At first I used to have cravings for milk chocolate products like Toffy Crisps and Starbars, and other such tasty badness.
Now that I have gotten over my addictions to those things, I usually crave something savory instead, or satiate my need for sweet things with home-made buns. But I still oogle the Reeses cups in the shops, so I had to try and make something similar. There are dozens of recipes on the internet, so I just took the basic ingredients available to me and tasted as I went along. I don’t recommend this method to you although. I felt quite ill after consuming far too much cooking chocolate, sugar and peanut butter! Anyways, on to the recipe:
Ingredients:
- 1 bar dark cooking chocolate
- 1/2 cup smooth peanut butter
- 1/2 cup sifted icing sugar
- 4 teaspoons soya butter
- 1/2 teaspoon vanilla essence
Directions:
Melt the chocolate in the microwave or in a bowl over a pot of boiling water
Meanwhile, mix the rest of the ingredients in a large bowl. It should form a stiff texture that is mailable with your hands, and doesn’t leave them sticky.
I recently bought some silicone bun cases in Dunnes Stores. They’re a great product, suitable for the oven, microwave and freezer.
- Line these with a teaspoon or two of the melted chocolate
- Roll a ball of the peanut butter mix in your hand, and smooth it out into a cylindrical shape that will fit into your case
- Pop it into the case, and top with more melted chocolate.
- Put into the freezer until nice and hard
- Serve with a cup of tea, you’ll need it to wash down the chocolaty peanuty goodness
