I love giving homemade food gifts for the holidays. And over
the years, I've given everything from mini pound cakes to barks and brittles,
spiced nuts and any and all manner of cookies.
I clearly love to bake.
But there are years (and it seems like they're coming more
frequently than ever before) when there's just less time to devote to marathon
And the past few years have seen a drastic increase in
gluten allergies, lactose or egg sensitivities, and friends and family who have
turned to vegan diets for health or lifestyle reasons—all of which can make giving food gifts tricky.
So I thought it would be fun to come up with a gift-worthy
treat that used minimal ingredients and could be easily (and quickly!) executed, with a high yield. I also wanted something that was naturally gluten- and
egg-free, but could (with the appropriate ingredients) go vegan and peanut-free
too if needed.
May I present the most delicious chocolate-peanut butter
cups you've ever had?
These darling cups look fancy—and taste absolutely
delicious!—but are super easy to make. You can tweak the ingredients to suit
your preference (and that of your recipients), and in an afternoon turn out
dozens of gift-ready treats.
Pack these up in a cellophane bag or gift box, adorn with a
tag and ribbon, and you've got an edible gift that everyone can enjoy, with
more time for you to enjoy the holiday season!
Recipe: Chocolate-Peanut Butter Cups
Yields: 24 cups (can be easily doubled, tripled or halved)
2 cups chocolate chips (dairy-free or regular)
2 teaspoons coconut oil
1 cup peanut butter (can substitute with any nut or seed
1/2 cup non-dairy spread (can substitute with unsalted
1 cup confectioners' sugar
flaky sea salt, such as Maldon
Line a mini-muffin tin with 24 paper liners.
In the top half of a double boiler set over barely simmering
water, melt the chocolate chips and coconut oil until smooth. Spoon about a
teaspoon into each liner. Rap the tin on your counter top several times
to level the chocolate, and place in the freezer for about 15 minutes to set.
Using an electric mixer beat the peanut butter, non-dairy
spread and confectioners' sugar until smooth. Spoon a teaspoon atop the
chocolate layers and lightly pat down the tops with the back of a spoon (or a
Spoon enough of the remaining melted chocolate atop the
peanut butter layer to cover, and rap the tin again to level. Sprinkle the tops
with a bit of the salt and return to the freezer to set.