Chocolate Peanut Butter Cups (vegan)

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Who doesn't like a good desert? I certainly do and this recipe has made it to become one of my late favourites. Here's my version of the Chocolate Peanut Butter Cups, adapted from the vegan recipe of Alicia Silverstone which can also be found in her book, 'The Kind Life'. I'm not a vegan myself but I appreciate cooking or baking vegan occasionally and I can only recommend everybody to try out a vegan recipe once in a while. I was really surprised about how good it can taste! Of course you could easily use conventional butter, milk and chocolate for this method.

 Ingredients (yields 6):

• 40g butter biscuits (or graham crackers if at hand)
• 30g of butter (or vegan margarine)
• 50g peanut butter
• 1 TBSP brown sugar
• 70g dark chocolate (or vegan chocolate)
• 20ml milk (vegan: rice, soy or almond milk)
• 20g nuts, e.g. Cashews

As I said, no matter if you prefer vegan ingredients or not, the method remains the same: Crumble butter biscuits or graham crackers and grind them further in your food processor. If you don't have a food processor, just pestle them as good as possible with a mortar.

Put together butter, peanut butter and brown sugar in a small pot... … and melt it on medium heat.

Add biscuit crumbs, stir and take from stove.

Spread the mixture evenly across the muffin liners. I like to use muffin liners made from silicone as they are reusable.

Melt chocolate and milk in a pot on medium to low heat.

 

Divide the softened chocolate mixture between the 6 muffin liners.

Crush the cashews (or other nuts of choice) in a mortar or leave them whole.

Finally, sprinkle the nuts across the muffin liners.

The chocolate peanut butter cups now have to sit in the fridge for at least 2 hours to become firm. Then just take them out and serve (or eat them yourself ;) ). Delicious!

Enjoy!

C