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Bringing Home the Bakin'

bake my cake and eat it, too

In terms of food, the holiday season is all about indulgences.  From Thanksgiving to Christmas, people give themselves a little bit too much leeway, always resulting in severe and drastic new year’s resolutions.  This year, why not indulge on something that won’t leave you with that immediate pang of guilt?  These homemade peanut butter cups are vegan and made with only naturally occurring sugars.  And, better yet, they’re SO much more delicious than their store-bought counterpart.

Chocolate Peanut Butter Cups – Alicia Silverstone, The Kind Diet


1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup [low sugar] graham cracker crumbs or 10 graham cracker squares (I used Mi-Del graham crackers, which only use honey and molasses as sweeteners)
1/4 cup maple sugar or other granulated sweetener (I used maple sugar)
1 cup grain-sweetened, nondairy chocolate or carob chips (I used Sunspire grain-sweetened chocolate chips)
1/4 cup soy, rice, or nut milk (I used unsweetened almond milk)
1/4 cup chopped pecans, almonds, or peanuts (I used chopped peanuts)

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.


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