Almost Vegan: Decadent Chocolate Peanut Butter Cups

Just in time for Valentine's Day! This recipe is adapted from one of my new favorite books, The Kind Diet, by Alicia Silverstone. These treats are vegan, and made with very little sugar, so they don't give you the crazy sugar highs and lows that you might expect. They are still decadent though, and worthy of any special occasion. Knowing that they're healthy makes me savor them even more! Enjoy!

Ingredients:

3/4 cup graham cracker crumbs (around 10 graham cracker squares)

3/4 cup organic crunchy peanut butter or almond butter

1/4 cup maple sugar or other granulated sweetener

1/2 cup Earth Balance butter

1/4 cup light coconut milk or almond milk

1 package dairy-free, grain-sweetened chocolate chips - I prefer Sunspire brand

Some chopped almonds or extra graham cracker crumbs to sprinkle on top

Directions:

graham cracker crumbs

1. Line your muffin tin with paper liners. I usually make a variety of small and medium-sized cups.

2. Melt the butter in a small saucepan over medium heat

3. Mix in peanut butter, graham cracker crumbs, and maple sugar

4. Remove mixture from the heat

5. Spoon the mixture into the lined muffin tin

6. I usually put the peanut butter mixture into the fridge for 10-20 minutes. If you don't do this, it is possible that the chocolate will sink through when you try to spread it on top

7. Stir the chocolate chips and coconut milk over medium heat until the chocolate melts - be careful to keep stirring the whole time so the chocolate doesn't burn (that would be so sad)!

8. Spoon chocolate evenly over the peanut butter mixture

9. Top with chopped nuts or crumbs and refrigerate for at least 2 hours before serving (it's pretty hard to keep them in the fridge that long around here!!)

10. Enjoy every bite!