Being in class at Jiivala everyday is like a recipe developer or food writer being on crack. Honestly! Everyday I am surrounded by ridiculously amazing, delicious, inventive recipes and foods– and I feel like I am just in bloggers and recipe paradise. Bloggers wonderland. It’s been really great in terms of getting the wheels in my head turning. It’s almost frustrating that I don’t have a scribe who could hear what goes on in my head- so that I could have blog posts being written throughout the day as the thoughts and phrases circle around my head!
The other day my friend asked me if we do anything else other than cook and eat (at Jiivala). I tried to not take him seriously (because I was assuming he was telling me I gained some weight), until he reminded me that I’ve been posting photos on Instagram and Facebook obsessively since the program began of all the food (yes- I realize it’s slightly crazy obsessive and a bit ridiculous but I just can’t help it- it’s all such beautiful food).
A part of the program is that each day someone gets to bring a food to share with the group. Today, believe it or not- we got to enjoy raw, vegan REESES PIECES! That’s right folks- reeses pieces. I came across a recipe recently, and had intended on trying them out– but it’s difficult to convince myself to make sweets and decadent desserts when I live alone. Especially when they’re chocolate because otherwise I would sneak some to Ollie (my lovely dog). Back in the day, growing up, I was quite the fan of Reeses Pieces. In Malaysia- there was a corner store called Ampang Mini Mart (to all you KL folks out there reading, you know what I’m talking about) that stocked a bunch of amazing, delicious American & Australian candy that we could otherwise not enjoy in Malaysia. We’d go wild for Babe Ruths, Reeses Pieces, Tim Tams, Jolly Ranchers and Red Skins!
So, needless to say- I was pretty excited when Lara-Dawn Stiegler (one of my fabulous class mates and fellow holistic entrepreneurs) came to class today with a huge grin on her face and a large glass container filled with what resembled those delicious chocolate, peanut butter treats! These bad boys are honestly, dare I say, even better than the original Reeses Pieces. Whats more- they are void of the chemicals and refined sugars that frequent those addictive candies that you find in the candy aisle. It’s really a win win. That being said, I wouldn’t recommend that you eat these everyday, and if you are going to make them- try to plan having some friends over to share these with- or else you may have a slight natural sugar coma;)
- FOR THE CHOCOLATE LAYERS:
- 1 cup raw cacao powder
- 3/4 cup coconut oil
- 3/4 cup raw honey
- 1/3 tsp vanilla powder
- 1/3 tsp cinnamon
- FOR THE PEANUT BUTTER LAYER:
- 1 cup of nuts (peanuts or almonds)
- 1/3 cup coconut oil
- 1/3 tsp sea salt
- 1 tablespoon raw honey
- Grab a large bowl and fill it 1/3 of the way will hot (boiled water). Place your coconut oil in another smaller bowl, and place it inside the large bowl of water. This will get your coconut oil to a desirable consistency to make the chocolate.
- Next, add the remaining ingredients and mix together in a blender or with a whisk until smooth.
- Set the chocolate aside, while you make your peanut butter.
- Add the nuts into a blender (food processor or vitamix) a blend on high until it reaches a fine meal/powder consistency. Use the tamper consistently and don’t have the blender on high for more than 1 minute. You can always stop and start again to ensure the motor doesn’t overheat.
- Add in the coconut oil, salt, and honey. Mix until the texture is smooth and buttery. If it seems to dry or course, add in more coconut oil until you get the desired consistency.
- This next step is the fun part: Depending on what mold you are using for your truffle treats- this stage can vary.
- For the peanut butter cups: pour 1/3 of the way of the cupcake mold with your raw chocolate. Place in the fridge/freezer for around 20 minutes so that the base level sets.
- Before hand: pour the peanut butter in a jar so it will be easier to pour. Next, fill the cupcake cup another 1/3 of the way with your peanut butter (depending on what ratio you want your treat to be nut butter:chocolate, act accordingly. Again, place the cup in the fridge/freezer to allow it to set.
- Finally, pour in your final layer of raw chocolate. Depending on how long this has taken you may need to re-liquefy (heat) the chocolate/coconut oil mixture so refer back to step 1.
- Place the finished treat in the fridge/freezer and enjoy whenever!
- Tip: The prettier the mold– the cooler your end result will be! Check out my final picture of my peanut butter chocolate truffles! Enjoy!