Peanut Butter Cups

Valentines Day is coming up next week.  Make these for your sweetie and it won't break your diet. It's a modern-day version of Reese's Peanut Butter Cups (without the chemicals, additives, and preservatives).  This recipe is from Alicia Silverstone's cookbook, The Kind Diet.  Yes, the actress.  The cookbook is quite informative and makes you feel healthier just reading it.

Peanut Butter Cups
Adapted from "The Kind Diet," by Alicia Silverstone, 2009

1/2 cup Earth Balance butter
3/4 cup crunchy unsweetened Peanut Butter (I used Parkers Farm)
3/4 cup graham cracker crumbs (10 graham cracker squares crushed), preferably Health Valley
1/4 cup brown sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 almond milk
1/4 cup chopped pecans (or other preferred nut)

Line 12 muffin cup tin with paper liners. 

Melt the butter in a pan over medium heat.  Stir in peanut butter, graham cracker crumbs, and brown sugar.  Mix well and remove from heat.  Divide mixture evenly (2 Tbsp./cup) among muffin cups. 

Combine the chocolate and milk in another pan.  Stir over medium high heat until the chocolate has melted.  Spoon sauce evenly over the peanut butter mixture.  Top with pecans. 

Place muffin cups in fridge and let set for at least 2 hours.  I like to put mine in the freezer:)  Delish!