These are so simple, and super rustic. I went vegan for lent, and Reeses cups unfortunately are not vegan. So here is a version that I can have! These are based off of Alicia Silverstone’s recipe from The Kind Diet. They are way more delicious than store-bought, and you get to take all of the credit! Enjoy 🙂
Chocolate Peanut Butter Cups
1/2 cup Earth Balance Butter
3/4 cup crunchy natural style peanut butter (or whatever peanut butter you have)
1 cup graham cracker crumbs
1/4 cup organic brown sugar
1 cup semi-sweet chocolate chips (non-dairy)
1/4 cup non dairy milk (almond, soy, rice, coconut)
chopped or whole salted peanuts for garnish
Line a 12-cup muffin tin with paper liners.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and sugar and mix well. Remove the mixture from the heat.
Evenly divide the mixture 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 nuts.
Place in the refrigerator to set for at least 2 hours before serving. (worth the wait!)
You can sprinkle coconut in between the peanut butter mixture and the chocolate, or experiment with different nuts and nut butters.