Monica Fink | Peanut Butter Cups

Peanut Butter Cups


Chocolate AND peanut butter?  Nothing else to say about this recipe except….you must try it!  No one will believe it’s dairy-free. ♥


1/2 cup Earth Balance spread
3/4 cup natural crunchy peanut butter
3/4 cup graham cracker crumbs or 10 squares
1/4 cup maple sugar or other granulated sweetener
1 cup non-dairy chocolate or carob chips
1/4 cup plant-based milk
1/4 cup chopped pecans, almonds or peanuts


Line a 12-cup muffin tin with paper liners.

Melt the Earth Balance in a small saucepan over medium heat.

Stir in peanut butter, graham cracker crumbs and maple sugar. Mix well.

Remove mixture from heat. Evenly divide the mixture, approximately 2 tbsp 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.

Serves 12

Courtesy:  The Kind Diet, Alicia Silverstone

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