Chocolate and Peanut Butter Cups, What else?

 Chocolate and Peanut butter need no introduction, it's just one of those things like avocado and tomato, or  hot chips and ice cream (Yes. Try it)

This creation seemed inevitable. One of my favouristest people loves everything that is a Reese peanut butter creation. At one stage I think she was (seriously) talking about ordering a box to save money as she ate them every day.

Um.  To me, the filling in the Reese's cups tasted like the middle of The Greatest Peanut butter  and Chocolate Pillows, but not as good. So, I knew with a bit of experimentation, I could beat Reese's!

 Chocolate Peanut Butter Cups
vegan (option: gluten free)

Filling adapted from Vegan Cookies Invade Your Cookie Jar: Peanut Butter Chocolate Pillows

Makes about 9 cupcake sized cups

First, Make the chocolate shells:

150g "Milk" Chocolate (Vegan)

150g Dark Chocolate (Vegan)

1 Tbs Coconut Cream 

Chuck everything in a bowl, microwave for 30 second intervals stirring in between until almost melted. Meanwhile, boil the kettle. When there's only a few lumps left in the chocolate, don't keep microwaving, just keep stirring. Pour boiling water in a smaller bowl and sit your chocolate bowl on top, making sure the bottom doesn't touch the water.

Get your cupcake liners. For each one, spoon about 2 tsps of melted chocolate inside, then roll the chocolate around each side until they are fully coated. Pop into a cupcake pan to help them keep their shape. Repeat until you've used about half the chocolate (I made 9)

Place in freezer for about 5 mins, or until firm to touch.

Now, the filling!

3/4 Cup natural chunky peanut butter

2/3 Cup Icing Sugar

2 heaped Tbs Vegan Margarine (I use nutellex)

1/4 tsp vanilla

pinch of salt
Optional but Highly recommended: 1/2 C finely crushed wheaten biscuits (seriously, sounds strange but tester confirmed the batch made with these was absolutely delish)

Combine all the ingredients in a large bowl and beat with a hand held beater until creamy. If it's not sticking together, add some soy milk (or favourite milk) by the teaspoon. 

Rolls into balls about um, 3/4 of a golf ball, and slightly flatten out. Press into the bottom of your prepared shells then spoon 2 tsps of chocolate over the top.

Leave to set then... Well, you know what to do with these babies.