Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, November 13, 2012

Peanut Butter Cups


Jim recently celebrated a birthday and, since I no longer eat sweets and it's just the two of us (so, silly to bake a cake), he made these peanut butter cups to enjoy at his leisure. These are so good, not so sweet and definitely much better (and fresher) than commercial peanut butter cups! 

This recipe is from Alicia Silverstone's The Kind Diet.

1/2 C Earth Balance Buttery Spread
3/4 C crunchy peanut butter (preferably unsweetened & unsalted)
3/4 C graham cracker crumbs or 10 graham cracker squares
1/4 C maple sugar or other granulated sweetener (he used coconut sugar)
1 C non-dairy chocolate or carob chips
1/4 C soy, rice, or nut milk
1/4 C chopped pecans, almonds, or peanuts

Line either a muffin tin or baking sheet with paper liners.

Melt "butter" in a small saucepan over medium heat. Stir in peanut butter, graham cracker crumbs, and sugar and mix well. Remove from heat. Divide mixture among paper liners.

Combine chocolate and milk in another saucepan and stir over medium heat until melted and smooth. Spoon mixture over peanut butter mixture in paper liners. Top with chopped nuts. Chill or freeze until firm. Store in either refrigerator or freezer. Enjoy!

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