Peanut Butter Cup Granola Parfaits

For the peanut butter cups (makes 3, plenty for the parfaits)

1. 3 tablespoons creamy natural peanut butter (with no additives, other than salt)
2. 1 teaspoon pure maple syrup
3. 1/4 teaspoon vanilla extract
4. pinch of salt if your peanut butter doesn't have any
5. 1/2 heaping cup (100 g) mini semi-sweet chocolate chips (I used Enjoy Life)
6. 2 tablespoons "lite" canned coconut milk, room temp (shaken well first)
7. 1/2 tablespoon unsweetened cocoa powder

For the granola

1. 2 cups old fashioned gluten-free rolled oats (I used Bob's Red Mill certified GF)
2. 3 tablespoons unsweetened cocoa powder (15 g)
3. 1/4 cup creamy natural peanut butter (with no additives, other than salt)
4. 1/2 cup maple syrup (120 mL)
5. 1 1/2 teaspoons vanilla extract
6. 2-3 tablespoons mini semi-sweet chocolate chips
7. 1/4 teaspoon salt if your peanut butter doesn't have any

For the cream (You have the option of making homemade coconut whipped cream or just using yogurt)

1. 2 cups chilled full-fat coconut cream (thickened cream part of 2 cans coconut milk, I use Thai Kitchen)
2. 3 tablespoons creamy natural peanut butter (with no additives, other than salt)
3. 3 tablespoons maple syrup
4. 1 teaspoon vanilla
5. For a yogurt version, use any dairy-free yogurt and add the ingredients to it and mix and use instead of the coconut cream. Faster and less fattening.
6. Tip: To save time, make the peanut butter cups the day before you want to serve these. You could even make the whipped cream the day before as well.

Instructions

1. To make the homemade peanut butter cups, add the peanut butter, syrup and vanilla (and salt if your peanut butter doesn't have any) to a small bowl and stir until smooth. The syrup and vanilla will cause it to thicken up really quickly, like a cookie dough. Set aside.
2. Next, melt the chocolate chips over a double boiler or in the microwave. Start with 30 seconds in the microwave, stir, then another 15 seconds until almost melted. Be very careful about overheating, as the chocolate will harden and be useless or burn. Remove and stir until smooth. Add the coconut milk and cocoa powder and stir until completely smooth. The chocolate will thicken, so move quickly. Pour about a tablespoon into the bottom of 3 liners and smooth out. Place in the fridge to set for about 15 minutes.
3. Add about 2 teaspoons of the peanut butter filling and roll into little balls and place on top of the chocolates. Slightly flatten them out, leaving about a 1/4 inch gap from the edges for the remaining chocolate. You will likely have a bit extra peanut butter filling, but don't overfill the chocolates.
4. Remove the chocolates from the fridge. You may need to slightly rewarm your remaining chocolate. Do so for just a few seconds in the microwave, otherwise too long and the chocolate will seize up. Pour the remaining chocolate (about a tablespoon each) over the tops of the peanut butter, gently smoothing the tops with your spoon.
5. To make the granola, preheat the oven to 325 degrees and line a sheet pan with parchment paper.
6. Add the oats and cocoa powder to a large bowl and stir. In a separate smaller bowl, add the peanut butter, syrup and vanilla and stir until smooth. Pour over the oats. Stir together until combined well. You will not be adding the chocolate chips yet.
7. Spread the granola out evenly on the prepared pan about 1/2 inch thick. Bake on the low rack for 15 minutes. Remove, stir around really well and from the bottom so that it can all cook evenly. Add back to the oven and cook 10 more minutes.
8. Remove from the oven and sprinkle the chocolate chips all over the granola. Stir it around to melt the chocolate. Let cool for 30 minutes and it will crisp up really well.
9. To make the peanut butter whipped cream, scoop out the hardened coconut cream from the cans. You should get around 2 cups. Add the cream to a bowl and whip for about 5 minutes with an electric beater until fluffy. Add the peanut butter, syrup, vanilla and salt. Whip again until smooth. Place in the fridge to firm up if you like before serving.
10. Layer glasses with granola, cream, broken up peanut butter cups and repeat until full.

Notes

1. Vegan, gluten-free, oil-free
2. I use certified gluten-free oats from Bob's Red Mill. However, several people with celiac disease or gluten-intolerance still cannot have oats, so be sure to be careful or discuss with your doctor if you are unsure about oats.

Article source:http://thevegan8.com/2015/03/17/peanut-butter-cup-granola-parfaits/