I just had a baby in October, and she quickly showed signs of colic. It wasn’t colic in the traditional sense–she was only colicky during the day, and slept 7-8 hours every night. At her two month well-baby appointment I brought up my concerns, and her doctor told me that I need to cut out dairy 100%. I had already cut milk out in the previous month, but he was persistent that a dairy free diet was crucial. I kind of freaked…I mean I love cheese, but my desire to breastfeed was way bigger than my desire to eat cheese. I immediately joined a dairy free breastfeeding group on Facebook, I am going there for meal ideas, and answers to all my questions. Dairy free is hard, ya’ll.
I’ve been all over Pinterest to get some breakfast, lunch, dinner, and snack ideas! The first few days I started were before pay-day, so I was cooking chicken and making a grilled chicken sandwich with lots of mustard to add some flavor! I mean it was actually pretty good, but it got old for sure. My journey in this dairy free life is new, but it is so worth it!!
Those of you who know me, you know that I LOVE my Reece’s Peanut Butter Cups….well I have a sweet tooth in general 🙂 I kept seeing my husband come home with Reece’s and I was so jealous, so I wanted to make my own. I had a friend in high school who made her boyfriend (now husband) homemade peanut butter cups for Valentine’s Day–genius. My husband found me dairy free chocolate chips at our local grocery store (let me tell you our local grocery store doesn’t have much, so I was very pleased to see him find some), and I found a vegan recipe on Pinterest!
We want to make the PB mixture FIRST. So I added the powdered sugar, vanilla, salt, and peanut butter to a small bowl. I grabbed a spoon, and started mixing it all together–it tastes freaking amazing though. This recipe is EXACT, so I tried not to eat too much of the PB mixture :P.
Next, you will want to melt your dairy free chocolate chips down, and get this all ready to be moved to the cupcake liners later. As you can see above: I used a small pot and boiled the water while the glass bowl sat with the bottom touching the water (not the bottom of the pan). I learned from this recipe I found that the reason we aren’t putting the chocolate chips directly in the pan is because chocolate burns fast, and once it does it’s dunzo. At over $4 for this small bag of dairy free chocolate chips, I’m all about using a method to avoid burning this precious chocolate!! OH, while this is all happening get a cupcake pan and cupcake liners prepped and ready for when all the yummy chocolate is melted.
Okay, we have the PB mix made up, and the dairy free chocolate chips melted down…right?! Now we want to line the bottom of those cupcake liners with some chocolate. What I did was just grab a spoon, and scoop just a tad bit of chocolate out, and make the the bottom was lined (not too much chocolate though, friends). Okay, now repeat that step 11 more times to get all dozen liners coated. I also, moved the stove-top heat to “simmer”, so the water stayed boiling, and the chocolate wouldn’t harden up.
I also grabbed some of the PB mix and made about a quarter sized piece and set it on top of all the prepped liners. I started to run out, so if this happens slow down with the generous sized piece, you can always go back and add more to the one’s that need it when you have a little left over.
After you get all the PB mix into their new home, you now want get some more chocolate on your spoon and cover it all up. Be a bit stingy, and make sure you have enough chocolate for the whole dozen. Like I said before, you can always go back and add more to the ones that need some chocolate love. Remember when I mentioned how this recipe make a precise dozen?? Well I was telling the truth, so I hope you listened when I told you less is more at first, and you can always add more to the liners that you think need it. 🙂 If not….well now you know for next time.
Above you see the finished product. The chocolate settled a bit, so next time instead of 1 1/4 cup of dairy free chocolate chips I might go for 1 3/4 cup (or honestly even two). These are so tasty, but definitely on the thin side–which let’s be honest, our bodies may thank us later. But again being honest, we want #allthechocolate. I will add more on the bottom, and more on top next time, and see how it turns out. The end product that I got today is still a win, and now I have my own sweet snack I can have all to myself.
Here is our two year old helping me clean the said spoon that I used for the chocolate 🙂 She is a mighty cute helper if I do say so myself, and this little treat is well deserved.
Final thought: These were so so so fun to make, and very easy. Were they good? YES. These are a healthier version of store bought peanut butter cups, and will definitely become apart of our every now and then snacks. My husband encouraged me to try making a double recipe for the same dozen–more chocolate more pb mix 😀 Challenge accepted, honey.
What you’ll need for 12 Dairy Free Peanut Butter Cups:
- 1/2 cup peanut butter
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/4 cup of dairy free chocolate chip cookies
- 12 cupcake liners
- Mix together in a small bowl the PB, powdered sugar, salt, and vanilla. It will end up as a dough like consistency, this is a good thing.
- In a small pan add water that touches the heat safe bowl when placed on the pot. Turn stove on medium heat, and grab a heat safe medium sized bowl with the chocolate chips inside. Use a spatula to mix the chocolate as it melts.
- Once chocolate melts, lower the heat to a simmer. Use a spoon and cover the bottom with some of the melted chocolate.
- Round some of the peanut butter mixture in your hands, and place in each liner.
- Use the spoon to add the rest of the chocolate to each liner, and make sure the peanut butter mixture is completely covered.
- Put these in the fridge to cool for about an hour, and you are ready to enjoy some mighty tasty PB Cups!