I am still on my flirting with veganism kick, so I decided to explore ways to have sweets that are tempting, yet dairy free. In an earlier blog, I talked about Alicia Silverstone’s book, “The Kind Diet”. In this book, she describes why it is beneficial to give up animal products and also provides very yummy recipes that I have committed to trying. Yesterday, I decided to make her chocolate peanut butter cups and I must say that they are quite yummy!!!!!!!!!!! After all, she states on her website that this the first recipe that you must try while exploring veganism….They are so decadent, that you won’t even miss the dairy!
These are mine, what do you think?
If you are interested in making them, you should look at Alicia’s blog, the kind life or below:
- Prep time: 15 minutes
- Refrigerator time: 2 hours 15 minutes
- Total time: 2 hours 30 minutes
- Servings: 12
- 1/2 cup(s) of Earth Balance butter
- 3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
- 3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
- 1/4 cup(s) of maple sugar or other granulated sweetener
- 1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
- 1/4 cup(s) of soy, rice, or nut milk
- 1/4 cup(s) of 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.
- They are great soft, but even better a little firmer!