Way back when (ahem, last April), I made vegan cheesecake filled chocolates. Basically it was me taking a variety of vegan cheesecake and surrounding it with melted dark chocolate and then hoping they popped out of a silicon mould in one piece and tasted awesome.
I piggy-backed on this idea to re-create a version of a chocolate peanut butter cup. These chocolates are packed with creamy peanut-buttery filling that's reminiscent of a slab of cheesecake. They're totally vegan (the chocolate is, too!) and massively delightful.
And perhaps you've heard of this silly little Valentine's Day holiday coming up, so grab a heart shaped chocolate mould and join in on the fun!!!
Vegan Peanut Butter Cheesecake Chocolates - What you need:
- 200 grams of dark chocolate, separated
- 1 cup raw cashews, soaked overnight (or for at least 4 hours)
- 1 tablespoon of coconut oil
- 3 tablespoons of peanut butter (the natural kind, you can sub in almond butter here, too!)
- 2 tablespoons of maple syrup (or honey for a non-vegan version)
- pinch of sea salt
- 1/4 cup of water
Vegan Peanut Butter Cheesecake Chocolates - What you do:
Take 100 grams of the chocolate and melt it over a double boiler.
Using a small paint brush, coat the insides of the chocolate moulds. Make sure that the entire mould is covered, and you can even (optionally for a thicker chocolate layer) allow the chocolate to dry for a bit and repeat this process.
While the chocolate is drying out a bit, start the filling.
Start off the filling by rinsing the cashews under cold water. Shake off the extra water.
In a food processor, blend the cashews, coconut oil, peanut butter, maple syrup, salt, and water for around 5 minutes. Scrape down the sides occasionally throughout the blending. By the end of this process, the filling should be extremely creamy.
To fill the chocolates, I used a piping bag, but I'm sure a small spoon would be equally fine.
Pipe small dollops of peanut butter filling into the chocolate moulds. Don't go too too high because we need to add more chocolate on top!
After, take the same bowl or dish used previously for melting the chocolate, (I still had some chocolate left over in mine) and add the reserved 100 grams of chocolate to the bowl. Back on the double boiler, melt the chocolate.
Using two spoons - one to scoop the chocolate from the bowl, and the other to push it into the chocolate moulds - cover the peanut butter filling with chocolate. Use the back of the spoon to smooth off the tops.
Allow the chocolate to harden slightly at room temperature, and then pop these guys into the fridge for a minimum of 4-5 hours, but preferably over night.
The idea of the chocolates is to have a (vegan) cheesecake center! This happens after some quality chill time.
After the chocolates have chilled out, pop them out of the moulds. They should come out fairly easily!
This recipe made the above mould (pictured), as well as enough chocolates for another smaller mould... so approximately 24 pieces of the heart shaped size.
Baking soundtrack - Tunes to inspire your inner baker:
I just learned of this band from a friend, and I'm totally hooked... I love this song in particular!
Yes, this is the most uplifting happy Valentine's Day music... totally aware ;)