(upbeat music)
- Okay, so we have spent the last couple of weeks
taking foods that are very popular
and making the vegan version of it.
Now with Halloween around the corner,
I wanted to keep this going
but kind of have like a spooky, candy twist to it,
especially since Halloween's probably not happening
this year
or you're spending it at home.
Maybe your parents
or you are the parents,
are going to just like take the Easter concept
and use it for Halloween candy around the house,
is like trick or treating
but it's like a candy scavenger hunt.
Today I'm gonna show you how to take
one of, I would say the world's, dare I say,
favorite chocolates but veganized.
Today I'm gonna show you how to make
a Reese's Peanut Butter Cup at home.
Hey guys, I'm Candace Edgyveg
and if you're new here hello, bonjour.
I make new videos, delicious vegan recipes
every single week.
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If you like these videos where I take a favorite food
that maybe you love before you went vegan
and turn it into the vegan version,
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in the comment section down below.
So like I said, we're going to take
the famous Reese's Peanut Butter Cup.
This was my favorite chocolate growing up,
I pretty much traded my sister's
when it came down to sorting Halloween candy
when we got home.
I traded them different chocolates
so that I could have all the Reese's cups, I love them.
And it was one of the saddest moments for me,
like nostalgically, when I went vegan
because again, they were comfort food for me.
I love them.
I love the combination of peanut butter and chocolate
and it's not quite as easy as you would think.
Let's put it this way,
it's not just chocolate with peanut butter in the middle
and chocolate on top,
there is a little bit of science behind getting it to taste
and have the texture of a Reese's Peanut Butter Cup.
But what is it that makes the peanut butter
in a Reese's Peanut Butter Cup different?
It's sweet and salty
and has this almost texture to it,
which I'm going to try and do with nutritional yeast.
I've also, back before I was vegan,
I've also seen peanut butter like bars
and they mix the peanut butter with graham crackers.
It is a little bit tougher to find graham crackers
without honey in it,
so I figured I'd give you a different option.
If you can find graham crackers without honey
then you can substitute this
but we're just going to use powdered sugar
'cause it gives it the texture,
then nutritional yeast
'cause again it gives it that texture
and a little bit of a nutty flavor,
which is a different nutty flavor than the peanut butter.
And then here I have unsweetened
but salted roasted peanut butter.
So I'm not using the super raw natural stuff,
this is roasted, it's salted but it's not sweetened
because we're adding powdered sugar.
So the first thing I'm going to do is take some chocolate.
I have a combination here.
I'm trying to use a lot of things in my kitchen.
So I have a combination of semi sweet chocolate chips
and semi sweet chocolates.
The great thing about semi sweet chocolate
is that it is sometimes accidentally vegan,
so just read your ingredients,
you don't have to go out
and find something that specifically says vegan on it,
a lot of the time it's just accidentally vegan.
All you need are these
and then a muffin tin
and some cupcake liners.
Now these are tiny, little cupcake liners,
because while you can make them really big,
there is something about it being
kind of like thin layers of chocolate
and then the peanut butter and thin layers of chocolate.
So I'm trying to make them closest to the right size
as possible that you would get
in like a Reese's Peanut Butter Cup.
Though, let's melt this chocolate.
If you have a microwave,
you can microwave that in 32nd intervals.
I don't have a microwave,
so I'm going to use a double boiler.
So making a double boiler
is pretty standard cooking stuff
but if you don't know how, I'm gonna show you.
So I've just filled a pot here with water,
brought it to a boil
and then I have this metal bowl here,
you can also use glass,
metal is best though
and I'm just putting that on top.
So it's kind of floating in the water
but not too too much
and then I'm just going to add my chocolate
and the heat from the water
and the metal is going to melt this.
It's gonna take a little bit longer
than putting in the microwave, obviously
but i mean it's like a minute compared to like five,
it's not a big deal.
Alright, I find the best way
to do this is just, especially for using a double boiler,
is put the chocolate on there, let it melt
and then while that's melting,
you can keep yourself busy
by making the peanut butter portion.
So I'm just adding the peanut butter, the powdered sugar
and the nutritional yeast to a bowl,
whisking it until it's smooth and that's it.
Now this recipe should make,
if my math is correct, about 12 peanut butter cups.
I could get a couple more or a couple less but let's see.
Adding the nutritional yeast.
If you have a sensitivity to nutritional yeast,
you can also just leave that out.
And then we have our powdered sugar.
And if you like it super sweet,
I'm erring on the side of, you know this is powdered sugar
and preferably I don't want a sugar coma
and I plan on having more than one
but if you want it to be sweeter
just add more of the powdered sugar.
And then just mix that together.
You can use a spoon and just do that until it's smooth.
What you're gonna end up with is kind of like a dough.
And if your powdered sugar is super lumpy,
mine's lumpy but it's not too bad,
it's not hard, I can just easily smash down and it's soft.
If it's lumpy, just use a sieve.
Okay, so we're just gonna take one to two tablespoons
of the chocolate and put it in the bottom there,
cook the bottom completely
and then after we have all the chocolates
in each little cup,
I'm gonna throw it into the fridge
just for like five minutes to harden.
With these ones, it's about two teaspoons
but depending on how big your muffin or cupcake liners are,
it'll kind of depend on you.
(upbeat music)
Okay, so these have been in the fridge
for about five minutes.
They're still soft
but a little bit, like if you touch them,
they're not going push down or indent or anything
but they are so soft, like I wouldn't eat this now.
It's the perfect consistency for adding our peanut butter.
So depending on how much peanut butter you like,
going to depend whether you use a tablespoon
or a teaspoon.
So mine are bit smaller so I'm going to use a teaspoon.
Because we have almost like a dough here,
all I'm doing is just going in there with my teaspoon
and then with my fingers,
wash your hands, wash your hands,
just taking it out
and almost like forming it into a little wall,
shove it in the middle.
Keep it in the middle,
because you want to make sure that the peanut butter
doesn't poke up the side.
Fun fact, when I was younger,
I lived a town over from the Hershey Factory in Sioux Falls.
So we would go there on like field trips
or if my mom didn't know what to do with us for a weekend,
she would be like, oh, let's go like to the Hershey Factory
and see how chocolates made
but they have this great thing
where you could go to the store
and you could buy the chocolate
that was deformed, like it wasn't perfect sell
to the consumer.
So you could get like Reese's Peanut Butter Cups
that the peanut butter's like showing through
because they can't sell that 'cause it's not perfect
and all their different types of chocolate
and so that was always a fun thing that we did as kids.
That's the type of stuff you do when you grow up poor,
free activities.
(upbeat music)
So I'm gonna go ahead and flatten it a little bit
but again keep it away from the edge.
I love peanut butter cups
and Louie just only kind of likes them.
So I'll probably get to eat most of this.
And then repeat this until you don't have any peanut butter
leftover and cover it with chocolate.
Using a tablespoon,
I'm just going to drizzle chocolate on top
and all around it.
Just smooth at the top as best as you can,
you can't just swirl 'cause it's pretty.
Okay, so what you wanna do when they are ready to go,
they look good,
they look the way that you want them to look,
stick them in the fridge for about an hour, minimum,
that way they're just hard enough
that they're not going to be super soft
when you bite into them
and then we'll enjoy them.
(upbeat music)
Alright guys, there you have it,
homemade Reese's Peanut Butter Cup,
we'll call Candice peanut butter cups.
Mhh, that is dangerous because I'm going to eat all of them.
There is something about the nutritional use
that just adds the perfect texture.
Honestly, the only candy you wanted
when you were truck retreating as a kid
is Reese's Peanut Butter Cups,
just make these and your Halloween's done.
If you want those recipe,
as always it's in the description box down below.
If you have a request
for a recipe that you'd like me to veganize,
you leave that in the comment section.
If you're new here, hit that subscribe button
'cause I make new videos every single week.
Okay, bye.
Mhmm.