i have mentioned this recipe before but i love it so much i thought i’d do a post with the full recipe from Alicia Silverstone’s book The Kind Diet. these Chocolate Peanut Butter Cups are totally vegan and also completely free of cane sugar that can spike your blood sugar. with the maple and grain sweeteners you can indulge your sweet tooth (of which mine is insatiable) but not suffer the spike and crash. try them, they are so easy to make, no baking involved just melting, spooning and cooling and damn goodness!!!!!!
1⁄2 cup Earth Balance butter (vegan butter that is soooo good! get the organic kind in the tub)
3⁄4 cup crunchy peanut butter
(preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares (*i actually think you need more than 10 graham cracker squares, just make sure you have 3/4 cup of crumbs so they are not runny)
1⁄4 cup maple sugar or other granulated sweetener (maple is the best but sometimes hard to find, you can order it on amazon)
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk (i found that a little more than 1/4 cup helps make the chocolate liquid enough to spoon evenly over the peanut butter)
1⁄4 cup chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan.
Stir over medium heat until the chocolate has melted.
Spoon the chocolate evenly over the peanut butter mixture.
Top with chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.
recipe from The Kind Diet. see Alicia’s blog about these goodies here.