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Tag Archive: candy

Chocolate Peanut Butter Cup Ice Cream (vegan)

July 15, 2014 Print this page

Chocolate and peanut butter are a match made in heaven, and this ice cream is no exception to that rule. Creamy, sweet, and delicious…you won’t miss the dairy!

Ingredients

Prep Time 1 hr, plus 6 hours in the freezer
Cooking Time 5 min
Total Time 6 hr
Yield 6-8 servings

FOR THE ICE CREAM BASE:

2 14-ounce cans of full-fat coconut milk

1/3 cup of smooth natural peanut butter

1/4 cup of coconut oil, melted

1/3 cup of unrefined cane sugar OR coconut sugar

1/3 cup of honey (or coconut nectar to keep it vegan)

1/2 teaspoon of salt

1 tablespoon of arrowroot powder

1 tablespoon of vodka

1 tablespoon of vanilla extract

1 recipe chocolate peanut butter cups

FOR THE FUDGE RIPPLE:

2 ounces of dark chocolate, melted

1/4 cup of full-fat coconut milk

Directions

In a high-speed blender, combine the coconut milk with the peanut butter, coconut oil, cane sugar (or coconut sugar), honey (or coconut nectar), and salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in the arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in the vodka and vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, make the chocolate peanut butter cups. Chop them up slightly and set aside.

To make the fudge ripple, simply combine the chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) When the ice cream is about 90% done, add the chopped peanut butter cups to the bowl.

Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

 


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Chocolate Peanut Butter Cups

July 15, 2014 Print this page

Reese’s has nothing on these guys. Chocolaty, peanut buttery, and absolutely sinful, these petite cups will satisfy any craving for candy you might have.

Ingredients

Prep Time 1 hr
Cooking Time
Total Time 1 hr
Yield 6 peanut butter cups

6 ounces of dark chocolate, melted

1/2 cup of all-natural smooth peanut butter

1 tablespoon of honey or coconut nectar

1/2 teaspoon of vanilla extract

A pinch of salt

Directions

In a small saucepan, melt the dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes.

In a small bowl, stir together the peanut butter with the honey or coconut nectar, vanilla extract, and salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.

Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top. 


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Chocolate Peanut Butter Cup Ice Cream (dairy-free and vegan option)

July 14, 2014 1 Comment Print this page

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You know how much I love chocolate and peanut butter.

This is the EPITOME of chocolate and peanut butter, surrounded by a luxurious coat of rich, sweet ice cream. It’s like heaven in your mouth, I swear.

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But it’s not just the ice cream that makes this dessert amazing. Oh no. When you get a bite of the homemade chocolate peanut butter cups and chocolate swirl inside…it’s pretty much officially over.

I will not lie. I ate this ice cream for lunch once. Maybe twice. Or more. We’ll keep that between you and me.

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The great part is that this ice cream is actually good for you. I’m totally serious! Between the coconut milk, natural peanut butter, and dark chocolate, this ice cream makes a filling and (relatively) nutritious snack for a hot summer afternoon. I dare you not to dip your finger back in for more, though.

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I hope you’re ready to get ice creaming…because I have never been more ready to get churning!

First, let’s make the ice cream base. It’s super simple!

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In a high-speed blender, combine 2 14 ounce cans of full-fat coconut milk with 1/3 cup of smooth natural peanut butter (the kind without any icky added oils), 1/4 cup of melted coconut oil, 1/3 cup of unrefined cane sugar (or coconut sugar), 1/3 cup of honey (or coconut nectar to keep it vegan), and 1/2 teaspoon of salt. Blend until smooth, then transfer to a saucepan.

Pour a couple tablespoons of the ice cream base into a separate bowl. Whisk in 1 tablespoon of arrowroot powder to the base in the bowl, then pour it back into the saucepan. Stir frequently over medium heat until the base begins to boil, then immediately stir in 1 tablespoon of vodka and 1 tablespoon of vanilla extract.

Strain the base through a fine-mesh strainer into a medium-sized bowl, then place in an ice bath in the fridge to cool.

Meanwhile, get started on the chocolate peanut butter cups.

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In a small saucepan, melt 6 ounces of dark chocolate. Line a mini muffin pan with 6 liners and, using a pastry brush, paint a light layer of melted chocolate directly on the liner. Place in the freezer for 5 minutes to harden, then paint on another layer of approximately the same thickness. Let chill for another 5-10 minutes while you make the peanut butter center.

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In a small bowl, stir together 1/2 cup of all-natural smooth peanut butter with 1 tablespoon of honey (or coconut nectar to keep it vegan), 1/2 teaspoon of vanilla extract, and a pinch of salt. Using a little ice cream scoop or a small spoon, scoop about a tablespoon of the peanut butter into each of the 6 chocolate-painted liners.

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Let chill in the freezer for 15 minutes to harden slightly, then paint a final layer of chocolate on top. Put back in the freezer to harden completely; repeat the process again once more if you’d like an extra-thick layer on top.

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Voila! A peanut butter cup to rival Reese’s.

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Back to the ice cream. Before you start churning it, make the fudge ripple: simply combine 2 ounces of melted chocolate with 1/4 cup of full-fat coconut milk and stir to combine. Spread half of this newly created sauce on the bottom of a Tupperware container or loaf pan and reserve the rest.

Take the ice cream base out of the fridge and churn it according to your manufacturer’s instructions. (I churned mine for a total of 30 minutes for an extra-creamy ice cream.) While it churns, chop up the chocolate peanut butter cups into small pieces and, when the ice cream is about 90% done, add them to the bowl.

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Take out half of the ice cream and put it in the bottom of the Tupperwear container or loaf pan with the fudge ripple on the bottom. Spread the remaining fudge ripple on top of this half of the ice cream, then put the other half on top.

Freeze until completely hardened, about 6 hours. Let sit out for a few minutes before scooping and eating.

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Yumyumyumyumyumyumyumyum…

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What is your favorite flavor pairing with chocolate? Leave me a comment here or on Facebook and let me know!


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Yum-Yum Bars (gluten-free, dairy-free, Paleo, vegan option)

May 12, 2013 Leave your thoughts Print this page

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There’s a reason why obesity is such a problem in this country. It’s because candy bars happen to be so. Freaking. TASTY.

Although I love a good piece of chocolate, my favorite kinds of candy are always the ones that have the perfect mix of sweet, salty, and crunchy. These Yum-Yum bars are kinda a combination of Snickers and Twix bars, with a crisp shortbread base, creamy sunbutter filler, and a drizzle of dark chocolate on top. 

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To ZipList this recipe, click here.

You’ve gotta start from the ground up. Here’s how to make the cookies!

In the bowl of a food processor, combine 1/2 cup of melted refined coconut oil, 1/4 cup of raw honey OR maple syrup, and 1 tablespoon of vanilla extract. Blend just to combine, about 1 to 2 minutes.

To the wet ingredients, add 2 cups of blanched almond flour, 1/2 cup of arrowroot powder, 1/4 teaspoon of baking soda, and a pinch of salt. Process until a sticky, slightly crumbly ball, about 3 minutes longer.

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Gather the dough and squeeze it into a ball. Your hands are going to get REALLY GREASY, so have some soap ready to wash off the excess  coconut oil afterwards.

Wrap the ball tightly in plastic wrap and refrigerate for at least an hour, preferably 2.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper. Unwrap the ball and roll it out until it’s about 1/4-inch thick.

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Cut off the crumbly stuff along the sides to form a perfect rectangle. (You can squish the scraps back together and make more cookies!) Cut it into 7 or 8 pieces, then bake until crisp and golden-brown, about 15 to 17 minutes.

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Once out of the oven, feel free to slice each piece in half or leave them whole. Let cool for 5 minutes, then transfer to a plate and put in the freezer to chill out for about 15 minutes. DO NOT skip this step: if you do, the filling will melt all over your cookies and not stick at all. 

To make the closest thing you can get to the most awesome peanut butter ever without peanuts, simply combine 1/2 cup of palm shortening and 1/4 cup of sunbutter (sunflower seed butter) in a bowl with 1 tablespoon of raw honey OR maple syrup a generous pinch of salt. Stir to combine and let sit in the fridge until the cookies are cool.

image Once the cookies are frigid to the touch, top each with about 2 teaspoons of the filling. Spread gently with a knife, then pop back in the freezer to firm up for 10 to 15 minutes. 

Meanwhile, melt 3 ounces of dark chocolate in a saucepan over low heat, then cool in the fridge for about 10 minutes until the consistency of soft butter. 

When the Yum-Yum bars are solid, take them out of the freezer and top with a spoonful of the chocolate. Let freeze for another 15 minutes, or eat right away, like I did.

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What’s this magical pile sitting atop some of these Yum-Yum bars? Stay tuned to find out my secret ingredient. 🙂

All I can say is YUM. YUM. 

What candy bar would you like to see recreated? Leave me a comment on Facebook and let me know!


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