Taza Dark Chocolate Peanut Butter Cups

Taza Dark Chocolate Peanut Butter Cups

Taza chocolates are approved by The Empowerment Project. 

Makes 20 – 24 pieces.

These peanut butter cups can be kept for 3-4 days in the freezer.

Ingredients

1 cup organic confectioners sugar

3/4 cup smooth peanut butter

2 tablespoons vegan butter

15 ounces (5 bars) Taza Dominican 80% Dark Stone Ground Chocolate, chopped

To Prepare:

1. Mix together confectioners sugar, peanut butter, and butter in a mixer fitted with a paddle and beat until well incorporated. 

2. Divide into 24 evenly sized balls and set aside.

3. Melt chopped chocolate over medium heat, stirring constantly until smooth. 

4. Remove from heat. 

5. Using a small spoon, carefully coat the inside of mini paper muffin liners with chocolate, getting as close to the top of the liner as possible.

6. Place in the freezer for 10 minutes.

7. Once cold and hardened, remove the chocolate coated liners from the freezer and place a peanut butter ball inside each one, pressing down each ball gently to make fit if necessary. 

8. Using a spoon carefully spoon remaining warm chocolate over the top of the peanut butter and place back in the freezer for 30 minutes or until fully set. 

Recipe from http://www.tazachocolate.com/Social/Recipe_Library?recipeID=108&utm_source=Copy+of+2%2F27%2F14+-+All+-+Reminder+Bye+February+15%25+off+75%2B+-+Gmail+B&utm_campaign=2%2F27%2F14+-+All+-+Reminder+Bye+February+15%25+off+75%2B+-+Gmail+B&utm_medium=email.

Contact Sydney at

sydney@tazachocolate.com

with any questions about this recipe, or cooking with Taza Chocolate.

Raw Vegan Recovery Soup

I went to an all-Vegan potluck BBQ yesterday. Burgers, hot dogs, pizza, cookies, candies, fruit salad, salad (with beets, berries, and nuts!), potato salad, cauliflower with cashew blue cheese, and cheese & crackers. All Vegan and all delicious, but not all good for me. 

This morning, I found a recipe for a detox soup and modified it for what I had in the house. 

Ingredients:

• 1.5 cup water (start with 1/4 cup and add as needed)
• juice of half a lemon
  
• 1 tablespoon apple cider vinegar
  
• 1-2 teaspoons agave
  
• 1/8 tsp garlic powder
• 1 tsp tamari or Bragg's Liquid Aminos
  
• 1 pear (de-seeded and cut into smaller pieces)
• 1 packed cup kale (or other leafy green) (chopped finely)
  
• 1 pinch sea sea salt
  
• half an avocado
• 1 apple (cubed)

Directions:

1. Put liquids in the blender first, then add the solid foods. (This makes the blades turn faster.) 

2. Combine all ingredients except apple and nutritional yeast.

3. Pour liquid into a bowl. 

4. Add apple cubes and yeast, then stir. 

The original recipe by Ilene Godofsky is here: http://www.mindbodygreen.com/0-10276/vegan-recipe-raw-detox-soup.html

Chile con Papas

I keep very few convenience foods on hand, but I did have a can of chili from Amy's Kitchen. It came in handy for tonight's dinner. 

2 sweet potatoes, cubed

1 can of Vegan chili

2 TBSP nutritional yeast (optional)

1. Microwave the potatoes for 8 minutes. 

2. Heat chili. 

3. Pour chili on top of potatoes. 

4. Cover with nutritional yeast and stir. 

(I saved leftovers for tomorrow's lunch, which makes that meal even easier.) 

(Served alongside a good bit of sautéed kale.)