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Sweets for Your Sweetie: Vegan Chocolate Peanut Butter Cups


Yes, you read it right. Its says vegan. I know, I know. For many non-vegans, the title alone would probably be…well…suspect lol

But as a vegan/vegetarian/raw foodie, I felt it was my duty to humanity to present a healthy alternative to the high-fat, high-sugar, overly processed version you find in the supermarket, or perhaps at grandma’s. Hey, who says vegans can’t have a little fun?

This delicious recipe comes from Alicia Silverstone’s blog and cookbook, The Kind Life. Alicia has been a vegan for some time now, and I love to check in with her from time to time to see the fabulous recipes she comes up with. Give these a try and let me know what you think 🙂


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 chopped pecans, almonds, or peanuts (optional)


Line a 12-cup muffin tin with paper liners. Set aside.
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.
Evenly divide the mixture approximately 2 tablespoons per cup 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 chopped nuts.
Place in the refrigerator to set for at least 2 hours before serving.

You can eat them either soft or firm, but the firmer the better 🙂

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