This recipe is from Alica Silverstone and it is amazing.

 

• ½ cup Earth Balance buttery spread

• ¾ cup crunchy peanut butter (preferably unsweetened and unsalted)

• ¾ cup graham cracker crumbs (about 10 squares of the 2 ½“ sized squares)

• ¼ cup maple sugar or other granulated sweetener

• 1 cup grain-sweetened, nondairy chocolate chips or carob chips

• ¼ cup rice or almond milk

• ¼ cup chopped nuts (peanuts, pecans or almonds)

 

Line a 12-cup muffin tin with paper liners.  

 

Melt the Earth Balance in a small saucepan over medium.  Add the peanut butter,

graham cracker crumbs and maple sugar and mix well.  Remove from heat.  

 

Divide the mixture mixture evenly among the muffin cups, about 2 tablespoons per cup.

In another saucepan, combine the chocolate chips and almond milkn.  Stir over medium heat until the chocolate has melted. 

Spoon it evenly over the peanut butter mixture.  Top each with a few chopped nuts.  Refrigerate until set, about 2 hours.