Sometimes things get a little busy 'round here ... and I don't get to share something yummy with you ... and then I feel like I need to make up for it ...
I have told you in the past that I am completely obsessed with the peanut butter and chocolate combo, whether it's in the form of ice cream, granola or cupcakes. So, when I first read Alicia Silverstone's The Kind Diet a couple of years ago, you can imagine what recipe had me at hello-I'm-a-healthier-but-still-delicious-version-of-Reese's-peanut-butter-cups: The Chocolate Peanut Butter Cups.
The good news -- they're delicious. The bad news -- the original recipe is not gluten-free.
Since, going gluten-free a little more than a year ago, I have not been able to make these pb cups, but the other day I bit of inspiration popped into my head and I thought, "Eureeka -- this just might work!"
And by golly it did. Check 'em out in all of their gluten-free glory.
Chocolate Peanut Butter Cups (gluten-free + vegan : adapted from this recipe)
- 1⁄2 cup Earth Balance butter
- 3⁄4 cup crunchy peanut butter (preferably unsweetened and unsalted)
- 1⁄4 cup vegan granulated sugar
- 3⁄4 cup gluten-free brown rice crisp cereal
- 1 cup gluten-free, vegan chocolate chips
- 1⁄4 cup soy, rice, or nut milk
- 1⁄4 cup chopped pecans, almonds, or peanuts
NOTES: I used Earth Balance Olive Oil Natural Buttery Spread, Erewhon Crispy Brown Rice Gluten-Free Cereal (you can also try new Gluten-Free Rice Krispies), Enjoy Life Semi-Sweet Mini Chocolate Chips, almond milk and slivered almonds for the topping.
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 and maple sugar, and mix well. Remove the mixture from the heat and stir in the brown rice crisp cereal. Evenly divide the mixture, approximately 2 Tablespoons per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. 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 put mine in the freezer for a bit to make sure they are really solid.)
So simple to make ... worth every bite.
Find more recipes, gluten-free information and healthy living tips at The G-Spot.