iNSPiRED PRACTiCE

So for day 1 of the fair trade challenge I knew I was going to have to BRING IT. Um hello it was Valentine’s Day after all. I could think of nothing better than the melt-in-your-mouth goodness of chocolate and peanut butter. And I had just the right recipe to try: Peanut Butter Bombs from My Sweet Vegan.

Recipe & Ingredients

Peanut Butter Filling

• 1/4 cup creamy peanut butter
• 1/3 cup confectioner’s sugar
• 1 teaspoon plain soymilk

Chocolate Cookie

• 1/4 cup margarine
• 1/4 cup creamy peanut butter
• 1/3 cup dark brown sugar
• 1/3 cup granulated sugar
• 6 oz vanilla soy yogurt
• 1 tbsp plain soymilk
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 cup organic fair trade cocoa powder
• 1/4 tsp baking soda
• 1/4 tsp salt

1. Preheat oven to 350F (175C) and line two baking sheets with parchment paper.
2. In a small bowl, combine all ingredients for filling and stir well. It should have a crumbly consistency, but still hold together. Set aside.
3. In your mixer, cream together the margarine, peanut butter, and both sugars. Mix in the soy yogurt, soymilk, and vanilla, and continue beating until smooth. In a separate bowl, combine the flour, cocoa, baking soda, and salt. Slowly add dry ingredients to wet.
4. For each cookie, roll about a tablespoon of dough into a ball and press it down flat onto parchment paper. Line the cookies up 3 x 3 on your two baking sheets. Drop a rounded teaspoon or so of your peanut butter filling into the centre of each, and top with another flattened round of dough. Cover the whole dollop of filling, and check to see that the edges meet all around the cookie.
5. Bake for 8-12 minutes, until cookies no longer appear shiny on top. Remove cookies from oven and allow them to cool.
6. Eat and enjoy!

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Filed under: Inspired Living