peanut butter + chocolate

photo: the kind life

i made them, just like i said i was going to,  and oh boy...these do not disappoint. i'm not kidding. they're probably one of the best things i've made in a long time. if i do say so myself. i bought the kind life cookbook, by alicia silverstone, a while back and have made a few delicious things  - but have been a bit wary about the desserts. is it really dessert without lots of butter and lots of sugar?? i'm happy to report that i was wrong (thanks for the suggestion, morgan!). plus, they were super fast to make, AND I didn't even have to turn on the oven. that makes this very pregnant girl, in a very hot summer in texas, very happy.

give them a try.

peanut butter cups {from the kind life}
ingredients
1/2 cup earth balance butter
3/4 cup crunch peanut butter (preferably unsalted and unsweetened)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 maple syrup or other granulated sweetener
1 cup vegan chocolate chips (i used ghiradelli)
1/4 cup soy, rice or nut milk (i used almond milk)
1/4 cup chopped pecans, walnuts, almonds or peanuts

directions
line a 12-cup muffin tin with paper liners.
melt the butter in a small saucepan over medium heat.
stir in the peanut butter, graham crackers, and maple syrup and mix well. remove the mixture from heat.
evenly divide the mixture - approx. 2 tablespoons per cup - among the muffin cups.
combine the chocolate and the milk in another pan.
stir over medium heat until the chocolate has melted.
spoon the chocolate evenly over peanut butter mixture.
top with chopped nuts.
place in the refrigerator to set for at least 2 hours before serving.

i couldn't hold out and ate one a little early - they are great soft, but even better if you wait for them to get firm! enjoy! xo.