Allow me to begin by saying that I’m not just posting this recipe for fun. No, this is my Friday-night (Shabbat shalom, everyone 😊) PSA. Because people need to try these.
You know how sometimes candy melts and you refreeze it to solidify it, again? These taste just like refrozen Reese’s!
Because of the texture, my copy-cat Reese’s are somewhere between the candy and brownies. The recipe is almost identical to my No-Bake Chocolate Oatmeal Cookies, with the addition of pepitas butter.
Granted, pepitas aren’t raw, but they are still full of zinc (which is great for your hair, skin and nails), and I adore their flavor. I used Melissa King’s pepitas recipe (very simple, btw). Pretty much just tossed the pumpkin seeds with oil and salt, then cooked them for 20 minutes at 350 degrees. Then I made “pepitas butter” which tastes a bit like peanut butter (though I like making it sweeter).
Ingredients
- 2 Tablespoons pepitas butter (see below)
- 1 cup oat groats, soaked overnight
- 1 teaspoon coconut oil
- 1 Tablespoon agave (or honey)
- 3 teaspoons cocoa powder
- Dash of vanilla extract
For the Pepitas Butter
- 1.5-2 cups pepitas
- 1 teaspoon olive oil
- 2 Tablespoons agave
Combine ingredients in food processor to achieve peanut butter texture. These proportions yield a good deal more than 2 Tablespoons. I have a delightful little jar of it in my fridge now. It’s a great substitute for peanut butter and also goes well on celery.
To make the cookies, combine the pepitas butter and all other ingredients in the food processor, until smooth.
Drop batter by the spoonful onto greased (or wax-papered) plate, flattening each spoonful, and freeze.
These amazing treats are wetter than my other cookies, a bit more like a brownie, but taste just like Reese’s. I ate all of them this afternoon and evening (after planning to save them). Soooo good!!
Photo Credit: Wikimedia Commons (because these treats aren’t that aesthetic when I make them)
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