Chocolate Peanut Butter Cups

Need I say more?

Also, not to hop on the #whatshouldwecallme bandwagon, but I felt that this is appropriate given my last few recipe mishaps:

These are quite excellent, by the way! And are basically the grown-up, vegan equivalent of Reese’s Peanut Butter Cups, so they have definitely require a different kind of palate/appreciation for sweetness that isn’t derived from highly processed sugar.

  • 1/2 c Earth Balance butter
  • 3/4 c crunchy peanut butter (I also used Earth Balance, their stuff is delicious!)
  • 3/4 c graham cracker crumbs
  • 1/4 c granulated sweetener (I used cane sugar, she recommends maple)
  • 1 c grain-sweetened vegan chocolate chips
  • 1/4 c soy, rice or nut milk

Line a 12-cup muffin tin with paper liners and set aside.

Melt the butter in a small saucepan over medium heat.  Stir in the peanut butter, graham crackers, and sugar and mix well.  Remove the mixture from the heat, and put approximately 2 tbsp of the buttery mixture into the muffin cups.

Combine the chocolate and milk in another pan over low heat.  Stir just until the chocolate has melted , then spoon evenly over the peanut butter mixture.

Place in refrigerator for at least 2 hours.

These are pretty fantastic, and are surprisingly buttery and moist.  My predicament was how to eat it (with a spoon? are fingers okay?) so I’ll leave that to you to figure out your method of consumption.  Enjoy with coffee or chai!

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