Chocolate Nut-Butter Candy Cups Serves 8
Remember those popular peanut butter and chocolate candies of youth? Try this protein-packed, junk-free version of a greatly missed treat. The chocolate peanut-butter tofu cream doubles as a wonderful cake filling and frosting. If you're not a fan of peanut butter, try using hazelnut butter or almond butter.

Prep Time: 25 minutes
Chilling Time: 1 hour

Filtered water
1 12-ounce package firm organic tofu
3 tablespoons organic peanut butter
1/4 teaspoon sea salt
1/4 cup maple syrup
3 tablespoons maple sugar or Sucanat
3 tablespoons Dutch cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons filtered water
1 cup dairy- and sugar-free bittersweet chocolate chips
1 teaspoon canola oil
Miniature foil baking cups as molds

1. Place tofu in a pot, cover with filtered water, bring to a boil and simmer for 5 minutes. Remove tofu from water, pat dry and cut into 4 pieces. Wrap and refrigerate 3 pieces for another use. Press the fourth for use in this recipe by wrapping it in a kitchen towel and placing a heavy pot or cutting board over it for about 15 minutes to press out some of the moisture.

2.Place tofu in blender, add peanut butter, salt and maple syrup. Blend for 2 minutes. Scrape sides of container, add maple sugar or Sucanat, cocoa powder and the extracts. Blend again for 3 minutes, stopping to scrape sides. Add about 2 tablespoons of water if necessary for a texture like heavy pancake batter. Pour the tofu cream filling into refrigerator container, cover and chill for 1 hour.

3. Place chocolate chips and oil in a small metal bowl and place over a pot of simmering water. Stir until melted.

4.Use a small pastry brush to "paint" melted chocolate over the entire interior surface of baking cups. Freeze cups until chocolate dries. Recoat with chocolate and freeze again. When set, slowly peel foil from chocolate cups. If chocolate softens, refreeze. Store molds in freezer until needed.

5. Slowly spoon tofu cream filling into chocolate cups so that the cups are 3/4 full. Keep refrigerated until ready to serve. If desired, pipe the filling into the cups using a pastry tube fitted with a fluted edge. These candies may be stored and served directly from the freezer.