Gluten-Free, Dairy-Free Chocolate Peanut Butter Cups

If there is a combination in this world more rewarding than peanut butter & chocolate I have yet to find it.

Here is a quick & easy recipe I found on Pinterest (original recipe here), however, I've made a gluten-free, dairy-free version for those of you candy-lovers out there with food allergies. I just can't stand the thought of you missing out on a creamy, crunchy, chocolatey, peanutty treat any longer!

Super simple and super satisfying. I couldn't figure out why I didn't make these sooner.


Gluten-Free, Dairy-Free Chocolate Peanut Butter Cups

Ingredients:
1/4 cup butter alternative (I used Earth Balance Buttery Spread)
3/4 cup chunky or smooth peanut butter
3/4 cup gluten-free graham cracker crumbs (try Annie's Snickerdoodle Graham Cracker Bunnies!)
1/4 cup sugar
1 cup dairy-free, semisweet chocolate chips (I recommend Ghiradelli Semi-Sweet Chocolate Baking Chips)
1/4 cup vanilla almond milk
Sea salt

Makes 8 peanut butter cups!

Use a food processor to crush graham crackers into 3/4 of a cup of crumbs. Melt the peanut butter & butter alternative together in the microwave for about 45 seconds and stir until smooth & combined. Then add the graham cracker crumbs and sugar and mix to combine. Divide this mixture into 8 cupcake/muffin cups that either stand alone, or line a muffin tin.  Chill in the fridge for about 15 minutes so the peanut butter sets and stiffens.


Combine the chocolate and almond milk in a microwaveable bowl and heat for about 30 seconds. Stir, and heat for an additional 30 seconds if needed (until the chocolate is smooth).  Pour the chocolate over each of the peanut butter cups and sprinkle with a touch of sea salt. Chill until firm -- about 30 minutes or longer. Once the chocolate is firm, you're good to go! Enjoy the peanut butter & chocolate happiness, friends.

Love,
Amy