PEANUT BUTTER CUPS
10 graham cracker squares (5 whole crackers)
1/2 cup butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, non-dairy chocolate or carob chips
1/4 cup soy milk
1/4 cup chopped nuts (pecans, almonds or peanuts)
Line a 12-cup muffin tin with paper liners. Set aside.
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.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs and maple sugar. 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.