Note the title. Does it sound like heaven? Does it? Well my non-vegan relatives thought so. I told them it was vegan as they were finishing it. AND THEY DIDN'T CARE! ( I don't think...) It was a huge hit, and they were requested for the next family gathering. I promised.
The peanut butter cups actually don't involve any baking-just pouring and melting and mixing. (Not in that order:) But bottom line is-try these. And I dare you to only eat one.
TIP: Make these in mini muffin tins if you have them (with mini muffin cups) I find those portions to be sooo much better than full size muffin size...it's a lot.Makes 12 REGULAR SIZED muffins (A ton more minis, which I definetly reccomend)
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, ground into crumbs
1⁄4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy 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. Set aside. 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. (For mini muffins, 1/2 a tablespoon each.) 
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. (I used a double boiler-DEFINETLY RECCOMEND! Wouldn't want to burn precious chocolate.) 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.
I liked to pop mine in the freezer, they are even yummier, and firmer so they aren't so fally-aparty on you. But who says messy desserts aren't good?
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