Easy Gluten Free Chocolate Peanut Butter Cups

Sunday, October 23, 2011

The excitement of anything chocolate and peanut butter is always a favorite desire in our household. But something that's both tasty as well as healthy is hard to find.

Rachel was of course in one of her moods, ya know, craving something yummy moods. (I think we're both always like that) Anywho so she decided to make some amazing chocolate peanut butter cups.

This recipe comes from Alicia Silverstone's The Kind Diet.

In her book, Alicia says "Back in the day, I was obsessed with Reese's Peanut Butter Cups. Now I make this healthier version and they are way better. In fact, I think they are the most ridiculously delicious things in the entire world. Look for graham crackers that are naturally sweetened or low in sugar (Health Valley makes a good one), and store the leftover crackers or crumbs in an airtight container for future use."

So you start out with an assortment of goodies.

Now the original recipe in The Kind Diet is Vegan
Rachel changed the recipe a bit.
  • 5 whole graham cracker squares (GF S'moreables)
  • 1/2 cup Earth Balance butter (Unsalted Organic Butter)
  • 3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
  • 1/4 cup maple sugar or other granulated sweetener (1/8 with agave and 1/8 with organic sugar)
  • 1 cup grain-sweetened, nondairy chocolate or carob chips
  • 1/4 cup soy, rice, or nut milk (Organic Reduced Fat Milk 2%)
  • 1/4 cup chopped pecans, almonds, or peanuts

  1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) We used a 24 cup mini muffin tin because of how rich these things are...
  2. Break the graham crackers into large chunks and place in a food processor or blender. Pulse on and off until they are ground to fine crumbs. Measure out 3/4 cup of crumbs (reserve the rest for another use) and set aside.
  3. 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.

      4.  Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. 

     5.   Spoon the chocolate evenly over the peanut butter mixture.

     6.   Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.

     7.   ENJOY!!!

Now we chose the smaller muffins because these bad boys are super rich, but OHH SO YUMMY! We put half of the incredible desserts in the freezer to save for a later day.

Have you tried these or anything else on our blog, let us know! We want your feed back as well!

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