Chocolate Peanut Butter Cups


Adapted from The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet, by Alicia Silverstone

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 and store the leftover crackers or crumbs in an airtight container for future use.


1/2 cup Earth Balance buttery spread
3/4 cup crunchy peanut butter
3/4 cup graham cracker crumbs (about 10 squares)
1/4 cup maple sugar or other granulated sweetener
1-cup (8 ounces) non-dairy chocolate
1/4 cup soy, rice, or nut milk
1/4 cup chopped peanuts, pecans, or almonds


Line a 12–cup muffin tin with paper liners.

Melt spread in a small saucepan over medium. Stir in peanut butter, graham cracker crumbs, and maple sugar; mix well. Remove from heat. Divide mixture evenly among muffin cups, about 2 Tbsps. per cup.

Combine chocolate and milk in another saucepan. Stir over medium until chocolate has melted. Spoon evenly over peanut butter mixture. Top with chopped nuts. Refrigerate until set, about 2 hours.


Yield: Serves 12

Recipes: Desserts, Candy, Chocolate, Parve, Kosher

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