Back in the day, I was obsessed with Reese’s Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use.

SERVINGS 12

½ cup Earth Balance butter
¾ cup crunchy peanut butter (preferably unsweetened and unsalted)
¾ cup graham cracker crumbs or
   10 graham cracker squares
¼ cup maple sugar or other
    granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
¼ cup soy, rice, or nut milk
¼ 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.) 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 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.

Recipes reprinted with permission
from The Kind Life by Alicia Silverstone
Published by Rodale

Chocolate Peanut Butter Cups

The Kind Diet
by Alicia Silverstone Paperback
288 pages 40 color photos...great vegan recipes!
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