Leave it to me to take a healthy recipe and make it unhealthy. My friend Marly made Alicia Silverstone's Vegan Chocolate Peanut Butter Cups and they were really good. I decided to see if I could make the same recipe using your basic, non-vegan ingredients. I've done it twice now and they are rich and delicious, and just the right size to satisfy even the strongest chocolate craving or sweet tooth. These are a great dessert for kids and adults alike. They are easy to make and can be made ahead. A great option for your first spring BBQ. If you have little ones, this is an easy project for them to help with. My daughter especially loved smashing the Graham crackers into crumbs. Enjoy!
Chocolate Almond Butter Cups
2-3 T butter
3/4 cup crunchy almond butter
3/4 cup Graham cracker crumbs
1 T (heaping) sugar or 1/4 cup maple sugar
1 cup (heaping) chocolate chips
1/4 cup almond milk
1/4-1/2 cup slivered almonds, lightly toasted
Line a 12-cup muffin tin with paper liners. Set aside.
Melt butter in saucepan over medium heat. Stir in almond butter, Graham cracker crumbs and sugar. Mix well. Remove from heat. Evenly divide mixture into muffin cups.
Combine the chocolate chips and almond milk in another pan. Stir over medium or medium-low heat until chocolate melts. Spoon chocolate over almond butter mixture. Top with toasted almonds. Place in fridge for at least 2 hours before serving.