Little Peanut Butter Cups in a Jar
10 squares of graham crackers (enough to make a heaping 1/2 cup of crumbs)
1 1/2 T pure maple syrup
1 T coconut oil, melted
2 1/2 tsp cocoa powder (unsweetened)
200 g silken tofu, roughly chopped (just falls apart into rough pieces)
1/4 C natural peanut butter
3-5 T confectioner's sugar or 1/2 C brown or raw sugar processed into powder
1 T almond milk
1 tsp vanilla (skip if using vanilla almond milk like I did)
pinch of salt to taste (mine did not need it)
3 T semi sweet or dark chocolate chips (or milk chocolate, whatever you like)
1 1/2 tsp coconut oil
If processing brown or raw sugar into powder use a blender or food processor at high speed and set aside.
In a food processor, process all crust ingredients until blended. Add 2 T crust to each jar (really this depends on your jar, just divide equally into 4 or 6 jars) and press into bottoms.
Wipe out food processor bowl and process filling ingredients until silky smooth, scraping sides as needed.
Divide filling equally between jars (3 T or so, don't measure just spoon it out). Chill jars uncovered in freezer for 30 minutes.
Remove jars from freezer and melt chocolate and coconut oil over low heat on stove or in microwave on medium power for 30 seconds at a time. Spoon a tablespoon or so on top of the filling in each jar, swirling to coat (might be easy with the lids on). Chill in the refrigerator to set (chocolate will set quickly on top of cold filling), or just dig in!
|crust in assorted jars|
|filling in jars|