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My friend Marly made these Vegan Chocolate Peanut Butter Cups from Alicia Silverstone's vegan cookbook The Kind Diet. They were surprisingly good (I wasn't sure what to expect with a vegan dessert), super rich, and something I'd love to eat whether it was vegan or not. Whether you're leaning into a vegan diet or a just craving that old classic combo of peanut butter and chocolate, here's a delicious treat to satisfy your craving. I can't wait to make them.
Read more about her cookbook from The Daily Green.
Chocolate Peanut Butter Cups
1/2 cup earth balance butter
3/4 cup crunchy peanut butter (Marly used almond butter which I loved)
3/4 cup Graham cracker crumbs (10 squares)
1/4 cup maple sugar (buy at PCC - pricey!)
1 cup grain sweetened, non-dairy chocolate or carob chips
1/4 cup soy, rice or almond milk
1/4 cup chopped pecans, almonds, or peanuts (Marly used almonds and pecans)
Line a 12-cup muffin tin with paper liners. Set aside.
Melt butter in saucepan over medium heat. Stir in peanut butter, Graham cracker crumbs, and maple sugar and mix well. Remove from heat. Even divide mixture into muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until chocolate melts. Spoon chocolate over peanut butter mixture. Top with chopped nuts. Place in fridge for at least 2 hours before serving.
Makes 12
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