Monday, November 4, 2013
Peanut Butter Cups - Fantastically Vegan, Beyond Scrumptious, and Gift Worthy!
You know those moments when you really want a Peanut Butter Cup? I loved Reese’s Peanut Butter Cups growing up. However, they certainly aren’t vegan and there’s all kinds of sugar I try to avoid in them. But the honest truth is these Peanut Butter Cups I’m about to share with you are better in every way. Better ingredient wise. Better taste wise. Just 100% better. They pair fantastically with a glass of almond milk. Also, with the holidays coming up, who wouldn’t want to receive a pretty glass jar of Peanut Butter Cups? I thought they looked so nice in that glass jar (reusing a brown rice syrup jar – they fit just perfectly in there).
Don’t hesitate to make these. You’ll be so happy you did. This recipe is taken from the book, The Kind Diet.
Earth Balance Butter – ½ cup
Peanut Butter (I used organic, creamy) – ¾ cup
Graham Cracker crumbs – 10 squares or ¾ cup – get out that hammer!
Maple sugar – ½ cup
Nondairy chocolate chips or carob chips – 1 cup
Nondairy milk (I used almond) – ¼ cup
1. Line a muffin pan with liners (I prefer foil ones for these).
2. Melt the butter in a saucepan over medium heat. Once the butter is melted, add in the peanut butter, graham crackers, and maple sugar. Stir until everything is melted.
3. Put about two tablespoons of the mixture in each liner.
4. In a separate pan, melt the chocolate and milk over medium heat, continually stirring as to avoid burning the mixture.
5. Put about one tablespoon of the melted chocolate on top of the peanut butter mixture in each liner.
6. Put the pan in the refrigerator for about two hours until they are solidified. The waiting to eat them is by far the hardest part!
Do you ever use maple sugar? What’s your favorite dessert right now?