Chocolate Peanut Butter Cups
Recipe from The Kind Diet by Alicia Silverstone
Servings: Makes 12
  • 1/2 cup Earth Balance butter substitute
  • 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 or rice or nut milk
  • 1/4 cup chopped pecans or almonds or peanuts
  • Directions
    Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.

    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 Tbsp. 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.

    The Kind Diet by Alicia Silverstone. Published by Rodale Books. © 2009