These Healthy Mini Peanut Butter Cup Pies taste just like your favorite chocolate candy, but with healthier ingredients!
In the bowl of a food processor, add vanilla wafers, cocoa powder, cinnamon, and coconut oil. Turn to on and stream in the maple syrup. Process until sticky crumbs form.
Press 2 tbsp into the bottom of each mason jar or ramekin.
Wipe out processor bowl. Add peanut butter, Silken Tofu soft, coconut cream, 3 tbsp. powdered sugar, and pinch of salt. Turn processor on and steam in almond milk. Run until smooth and well combined. Taste and add more powdered sugar until you reach your desired sweetness.
Add about 2 tbsp of mixture to each jar. Place in the freezer for 30 minutes.
After 30 minutes, remove from freezer. In the microwave, melt chocolate chips and coconut oil. Melt for 30 seconds at a time, stirring after each time. Once melted, add 2 tsp. to each jar. Swirl jar to coat. Return to freezer until ready to serve.
When ready to eat, remove from freezer 30 minutes before hand. Garnish with non-dairy whipped cream and chocolate shavings.
This recipe is gluten free as written. If you are not gluten free, use any vanilla wafers you like.
If you want a completely dairy free recipe, use carob chips or non-dairy chocolate.
You can find non-dairy whipped topping in most grocery stores. You could also use the remaining coconut cream as a topping. Using a hand mixer, whip coconut cream with powdered sugar until desired thickness forms.
I used 4 oz. mason jars but you could also use ramekins.