This is, hands down, my family’s favorite vegan dessert. It’s a spin-off of Alicia Silverstone’s recipe from The Kind Diet. I’ve seen other similar versions as well but the one I created below has a few extra healthy ingredients.
Peanut Butter Cups
½ C. non-dairy butter (Earth Balance is what I like best)
1/3 C. agave nectar or pure maple syrup
1 C. peanut butter
8 graham crackers (full size)
¾ C. non-dairy chocolate chips (dark chocolate is usually vegan)
¼ C. non-dairy milk (soy or almond)
1. Line mini-muffin tin with paper liners or spray with non-stick spray. Melt the butter in sauce pan over medium heat. Stir in the peanut butter, adding the agave nectar or syrup.
2. Meanwhile, process the graham crackers and cereal in food processor until fine. Mix the processed graham crackers into the saucepan with the liquid and stir until completely incorporated.
3. Divide evenly into muffin cups, pressing firmly.
4. For the sauce: melt the chocolate and milk in small saucepan until creamy, being careful not to burn the chocolate chips.
5. Spoon chocolate sauce over peanut butter mixture.
(If desired, add chopped nuts on top.)
6. Refrigerate for 20 minutes before enjoying.
NOTE: You can easily sneak healthy ingredients into the crust. Try adding in hemp seeds, ground flax seeds or chia seeds. You can also add blackstrap molasses (full of iron!) in with the syrup or agave mixture.