Peanut Butter Cups

In February, while feeling sorry for myself and yearning for an escape from real life… from a serious illness and getting some well-deserved rest, I put all of my energy into consecutively watching every single episode of Weeds and Mad Men in existence learning more about healthier healing lifestyle choices. It was during this journey that I discovered and devoured thousands ofAlicia’s Chocolate Peanut Butter Cups.

I have since eaten thousands moremade them for almost every dinner, party and social gathering I have hosted and/or attended, and they are always a huge success. At first I resisted sharing the recipe out of pure selfishness but guests started refusing to leave without it.

Here for all of you to eat in excess and roll around in nakedenjoy:

Chocolate Peanut Butter Cups
Yields 12
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  1. 1/2 c Earth Balance natural spread (dairy-free butter)
  2. 3/4 c crunchy peanut butter (preferably natural, unsweetened, and unsalted)
  3. 3/4 c graham cracker crumbs or 10 graham cracker squares, crushed
  4. 1/4 c maple sugar or other granulated sweetener
  5. 1 c grain-sweetened non-dairy chocolate or carob chips
  6. 1/4 c soy, rice, or nut milk
  7. 1/4 c chopped pecans, almonds, or peanuts
  1. Line a 12-cup muffin tin with paper liners. (Find out where to buy unbleached liners at Set the tin aside.
  2. Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar; mix well. Remove the mixture from the heat. Divide mixture evenly (about 2 tablespoons per cup) among the muffin cups.
  3. 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.
  4. The Kind Diet: A Simple Guide To Feeling Great, Losing Weight, and Saving The Planet, by Alicia Silverstone, Rodale, 2009.
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