26 May Chocolate & Peanut Butter: A Perfect Marriage, Naturally
Grab an apron make a perfect food match!
When I find something I love, I spread the word. I have only met a few people in my life who didn’t love chocolate. Of course, not everyone loves it as much as I do, but then again, there was a point in my life when I was literally looking for a chocolate addict’s support group (the only one I found at the time was in Switzerland, so it was geographically prohibitive for me to attend the meetings)! I am a bit on the extreme end of love when it comes to chocolate.
I eat 99% organic at home, and when I go out, if it’s pretty fresh, it’s good enough for me. I have never been vegitarian or vegan, for that matter, but when I discovered this recipe I had to try it. Don’t let the word “vegan” in the title turn you away. These are incredible. And while they aren’t exactly low calorie, you can rest assured knowing that the ingredients are all natural.
The Kind Diet Cookbook is my favorite recipe book right now. It’s where I found my most dangerous dessert recipe yet: Vegan Chocolate Peanut Butter Cups. Try this recipe and let me know if you feel the same love for it as I do. I now keep these in my refrigerator at all times.
*Please note: I have known people to try to replace these ingredients with less expensive ones… and it just doesn’t taste the same. For your first batch, make sure you follow the recipe exactly. When you discover a less expensive but equally natural and delicious tasting, please let me know! As far as where to buy the ingredients, you can find them all at Whole Foods, Sprouts, Sunflower Market, etc.
*Enjoy*
MAKES 12
INGREDIENTS
1⁄2 cup Earth Balance butter
3⁄4 cup crunchy peanut butter
(preferably unsweetened and unsalted)
3⁄4 cup graham cracker crumbs or 10 graham cracker squares
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1⁄4 cup soy, rice, or nut milk
1⁄4 cup chopped pecans, almonds, or peanuts
STEPS
Line a 12-cup muffin tin with paper liners. (“If You Care” makes unbleached liners made from recycled paper.)
Set aside.
Melt the butter in a small saucepan over medium heat.
Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. 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.
They are great soft, but even better a little firmer!
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