Well, kids, it’s that time of year.

One of my long-standing holiday traditions is that I choose a day in late November or early December, and get together with my friend, Michelle, for a full day of cookie-making. We use the cookies as hostess gifts when we get invited to parties, we give them to our kid’s teachers, and I also give them to clients and media, or anyone that’s helped out my business during the year.

When I was just starting my business a few years back, and was super broke, this felt like a thoughtful gift. I mean, who has time to bake cookies anymore?? The tradition stuck, and now it’s expected.

Over the next couple of weeks, I’ll share some of our traditional recipes with you, but this year, Michelle tried out a new one, and I am in LOVE!

This recipe comes from Alicia Silverstone’s Kind Diet Cookbook, and is meant to be vegan. Her recipe also calls for regular muffin cups, but I find these are so rich, that two little bites is enough to make me happy, so I made them in petite-four cups that I had lying around from making miniature brownies.

Here’s the original recipe.

And here’s mine:

Vegan Peanut Butter Cups

Base:

1/2 cup vegan butter

3/4 cup natural peanut butter (I used Adam’s smooth)

10 graham crackers, put into a ziploc bag and made into crumbs (it’s good for getting your aggression out. To make a gluten free version, be sure to use gluten free graham crackers)

1/4 c packed brown or demerara, or coconut sugar

1/2 cup rice krispies

Topping:

1 cup high-quality dark chocolate

1/4 cup soy, rice, or almond milk (I have now made this recipe several times, and I always pretty much double this. I like my chocolate a lot looser–it pours easier)

chopped nuts (peanuts, walnuts or pecans) for garnish

Method:

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