Chocolate Peanut Butter Cups
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.
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate, or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
1. Line a 12-cup muffin tin with paper liners. (The company If You Care makes unbleached liners made from recycled paper.) Set aside.
2. 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.
3. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
4. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
5. 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.
Note: The cups pictured with this post were ungarnished and made as squares, not in a muffin tin.
Excerpted from The Kind Diet (Rodale, 2009).