My late Grandfather had a very dominant strand of the Peanut Butter Lover gene and I inherited it so you can imagine my excitement when I came across a homemade peanut butter cups recipe in Alicia Silverstone's book "The Kind Diet." I was also intrigued by the concept of a vegan version of a favorite guilty pleasure. If you find yourself equally intrigued then give it a try...the results will not disappoint!Chocolate Peanut Butter Cups
Makes 12
1/2 cup soy butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs (about 10 squares)
1/4 cup maple sugar
1 cup grain-sweetened, nondairy chocolate chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners and 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. (You will also want to inhale deeply at this point as the peanut butter mixture smells amazing!)
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. (One thing I noticed is the texture of the grain-sweetened chocolate was not as smooth when melted as regular chocolate.)

