Chocolate Peanut Butter Cups...AKA Vegan Reeses!

This recipe is from Alicia Silverstone's book The Kind Diet. As soon as I saw the recipe I knew I was destined to make it. Her book was probably about the tenth book I've read on veganism, so a lot of the information I had learned before, but I did pick up some more useful tidbits.She runs a website called The Kind Life as well that is loaded with information about the vegan lifestyle as a whole. The book contains a large chapter containing lots of great recipes, this being one of them. It is so super simple and ultra delicious! Whether you are full blown carnivore or dedicated vegan you will surely enjoy this recipe as much as the "regular" Reese Cup! 

Chocolate Peanut Butter Cups

1/2 cup(s) of Earth Balance butter

3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)

3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares

1/4 cup(s) of maple sugar or other granulated sweetener

1 cup(s) of grain-sweetened, nondairy chocolate or carob chips ( I use a brand called Enjoy Your Life)

1/4 cup(s) of soy, rice, or nut milk (I used coconut)

1/4 cup(s) of chopped pecans, almonds, or peanuts ( I purchased honey roasted peanuts, YUM!)

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 cracker crumbs, and maple sugar and mix well.

Graham Crackers.

Kind of looks like barf....delicious barf :) 

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.