Last week I was jonesin’ for a chocolatey candy bar, like BADLY, but it was too late to go to the grocery store. In desperation, I went through all of my vegan cookbooks to find a super easy-to-whip-up sugary treat that called for ingredients I already had at home. Lo and behold, Alicia Silverstone’s The Kind Diet had the perfect recipe for my had-to-have-it-now craving: Chocolate Covered Peanut Butter Cups! BOOM!
I altered the recipe slightly as I had to sub out a few ingredients for ones that I had on hand, and I added some rice crispy cereal because it just felt right. 😉
Vegan Chocolate Peanut Butter Cups
- 1/2 cup Earth Balance
- 3/4 cup crunchy peanut butter
- 3/4 cup graham cracker crumbs (I used animal cookies from Trader Joe’s)
- 1/4 cup coconut sugar
- 1 cup vegan chocolate chips
- 1/4 cup almond milk
- 1/3 cup chopped almonds
- 1/2 cup Trader Joe’s Crisp Rice cereal (for a crunchy fun factor)
Line your muffin tin with cupcake liners.
Melt your Earth Balance butter in a small pan over medium heat. Stir in the peanut butter, graham crackers, sugar and mix. Remove the mixture from the heat and evenly divide them into your cuppy liners.
Melt your chocolate and milk in a separate pan over medium heat. Spoon the chocolate evenly over the peanut butter mixture and top with chopped almonds. Let cool in fridge for 2 hours or freezer for 30 mins (if you’re impatient like I am). 😉 These are SOOOOOO good!
What’s your favorite easy-peasy dessert to make in a pinch?
About Sunny (Sunny's Profile)Longtime vegan, hardcore compassionate beauty junkie, serious cake aficionado, and lover of all things floofy and sparkly! If there's something in particular you'd like me to review, drop me a line at Sunny@VeganBeautyReview.com. You can also find me on Facebook, Instagram, Twitter, YouTube, and Google +.
Filed in: vegan food