Dark Chocolate Peanut Butter Cups

These Dark Chocolate Peanut Butter Cups are a crowd-pleasing, allergy-friendly addition to any gathering or social event. Don’t let the vegan and gluten-free label deter you. The most common feedback I get is a request for the recipe. Enjoy! 

Ingredients:

• 1/2 cup Earth Balance butter
• 3/4 cups crunchy peanut butter
• 3/4 cups gluten free graham cracker crumbs (about 10 graham cracker squares pulsed in food processor)
• 1/4 cup coconut sugar
• 1 cup semi-sweet baking chocolate
• 1/4 cup unsweetened almond milk
• 1/4 cup chopped pecans, almonds or peanuts

Dark Chocolate Peanut Butter Cups

Instructions:

1. 1. Line a 12-cup muffin tin with paper liners and set aside.
   2. Melt the Earth Balance in a small saucepan over medium heat.
   3. Stir in the peanut butter, graham cracker crumbs, and coconut sugar and mix well.
   4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
   5. Combine the baking chocolate and almond milk in another pan. Stir over medium heat until the chocolate has melted.
   6. Spoon the chocolate evenly over the peanut butter mixture.
   7. Top with chopped nuts of choice and chill in the refrigerator for at least 2 hours before serving.

Notes:

• Store extra peanut butter cups in the fridge for up to 5 days. Leaving them at room temperature will cause them to melt.  
• You can make this recipe using a mini muffin tin and liners (pictured above). Adjust recipe proportions to accommodate smaller sized tin.  
• I’ve linked the products/brands I prefer in the ingredients above. All ingredients listed are vegan and gluten free.