Pretzel Peanut Butter Cups

I can’t tell you how many people ask me to do cooking classes with their kids. 

I’m used to working solely with adults, but EVERY time I teach an in-home lesson, the kids always insist of crashing mom’s grown-up party. Which always surprises me because I feel like I stayed as far away from the kitchen as I possibly could when I was little. I’m always amazed when kids would rather come in and help prep a salad with their mom’s friend instead of sitting in front of the TV. And the moms are always over the moon about having their kids want to make healthy food!

And I feel like I’m getting lots of practice baking/cooking with kids because one of the boys I nanny for is totally going to grow up and be a pastry chef. He honestly might be a better baker than I am already, but I do really love teaching him to make vegan treats that he actually WANTS to eat. 

I recently made a new cheesecake recipe using chocolate and peanut butter and basically just subbed in those ingredients to make a simple, easy, healthy (ish) Reese’s. 

2 cups vegan chocolate chips

1 tbsp coconut oil

1 cup organic creamy peanut butter

1/3 cup organic powdered sugar

2 tbsp coconut oil

Handful of crushed pretzels 

MAKES ABOUT 12

• Melt chocolate chips with 1 tbsp coconut oil (double boiler preferred, but microwave is obviously easier)
• Mix together peanut butter, powdered sugar and 2 tbsp coconut oil until well incorporated
• Spoon about a heaping tsp of melted chocolate in lined muffin tins and then let settle in the freezer for about 15 minutes
• Remove from freezer, cover with a heaping tbsp of peanut butter mix and then top with desired pretzels (I used a little under a tsp)
• Top with remaining chocolate and then return to freezer to set for at least another 15 minutes before serving