Vegan Mofo Day 20: Reese's can kiss my grits...

While I'm certain the food at Mel's Diner was on par with most diners of the day, I don't think they had these.... Nor does Hershey's, in case you're looking.

Wife and I had talked about making these before, but never actually did.  So, finally she says... Lets make them, and so we did.

We started with the Chocolate, a bar each of Green and Black's Organic Dark and Theo's Organic Cherry Almond.   Melt in a double boiler, just until the chocolate is melted and smooth.  Turn off the heat but leave the bowl on to keep it warm.  Don't get any water in it or it will seize on you.  If the happens, add some fat to it, like coconut oil to loosen it back up.  it won't be quite as good, but it will still work.

So it's a makeshift double boiler, but it works fine

Next, the filling.  In this case, we opted for almond butter cups, so some homemade almond butter mixed with nooch.  The base recipe can be had here... so you can add your own ideas to it.

Somehow this doesn't SEEM appealing, but it tastes good.

Next, add some cupcake liners to a pan... this to me is the easiest way to make these, and it also gives you those little ridges like on Reese's... you know, if you're into that sort of thing.

You could also use a mini pan, but this one is regular sized...

Pour just enough chocolate into each mold to just coat the bottom, maybe an 1/8 of inch worth.  Then spoon on some of the nut butter mixture. 

Flatten it out a little with the back of the spoon to make it easier to cover and to press it into the chocolate below.

Don't have to press hard...just a tap...

After that, spoon chocolate on the top until the butter mix is covered.  Don't add more than what you need to cover it, otherwise it will be too thick.  Oh, and you'll run out of chocolate and have to melt more.  I mean, not that it's a bad thing to eat more, but if they get too thick, it's a little hard to bite through, especially if you prefer them frozen.

Ready for the freezer... and no the banana was not an ingredient.

Refrigerate these for a couple hours until the chocolate is set, or if you prefer them frozen, they only need about 20 minutes in the freezer to be ready.  Just pull them out of the pan and peel off the paper, and put them in an airtight container and stick them back in the freezer or fridge. Once cold they won't stick together, unless you leave them out too long.  The container is to prevent freezer burn or moisture build up, but if they last long enough for that, you're doing it wrong.

These didn't last long; less than two days in fact, and I only got 2 or 3 of them.  That's OK though, I know where I can get more.

*A note from Rach: I didn't tell the chrisasaurus beforehand, but this recipe is scaled up from Averie's Raw Peanut Butter Cups (with almond butter subbed for peanut butter, obviously).