This is my favourite vegan dessert from The Kind Diet, and one of the first recipes I tried out. Delish! I subbed peanut butter for almond butter and I LOVE it!!!
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, non-dairy chocolate or carob 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. (If You Care makes unbleached liners made from recycled paper.)
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! (You can even pop them in the freezer)