Vegan Chocolate Peanut Butter Cups

Preparation

1. Weigh out the tofu and wrap it in a few paper towels. Place something heavy on top to remove the excess water.
2. While tofu is draining, in a large bowl, combine the powdered peanut butter, natural peanut butter, protein powder, and salt.
3. Add in the honey, vanilla extract, and drained tofu.
4. Use an electric mixer to incorporate all the ingredients until mixture is completely smooth.
5. Place the peanut buttery goodness on a large piece of parchment paper. Fold half of the parchment paper over top of the dough. Use the parchment paper sandwich and your hands to press the dough out to about ½” thick.
6. Use an electric mixer to incorporate all the ingredients until mixture is completely smooth.
7. Remove the parchment paper from the top of the dough. Using a pumpkin shaped cookie cutter, cut out your pumpkin shapes. *Note: You should re-incorporate the excess dough from around the cut out pieces to flatten out again and continue cutting into shapes.
8. Place cut out pieces in the refrigerator uncovered for at least 4 hours.
9. In a microwavable safe bowl, pour in the chocolate chips. Microwave for 1 min. and stir. If needed, microwave in 30 second intervals until completely melted.
10. Using a knife or rubber spatula spread the melted chocolate over the peanut butter pumpkin pieces.
11. Refrigerate chocolate coated pieces for a few minutes to allow the chocolate to harden.
12. Enjoy

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