vegan peanut butter cups

Wanted to share one of my favorite recipes from The Kind Diet. These get requested a lot around my household and when I make them, I generally allow myself to eat only one from each batch. It’s a challenge because they are sooooo sooooo good. But because they are super rich they really a better occasional indulgence. I eat them sloooow. One little crumbly bite every 5-10 minutes. Cuz I’m weird like that.

I’m eating mine today, with an almond milk chai latte while I study for Wednesday’s midterm and the dogs sleep at my feet. Makes homework a little less painful (the cute workspace helps, too! We do what we can..)

Vegan Chocolate Peanut Butter Cups

Servings:
12

Ingredients:

• 1/2 cup Earth Balancebutter
• 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
• 3/4 cup graham cracker crumbs or 10 graham cracker squares
• 1/4 cup maple sugar or other granulated sweetener
• 1 cup grain-sweetened, nondairy chocolate or carob chips
• 1/4 cup soy, rice, or nut milk
• 1/4 cup chopped pecans, almonds, or peanuts

Directions:

1. Line a 12-cup muffin tin with paper liners. Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.

I hope everyone’s having a fabulous Sunday.

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