You hear vegan and your mouth doesn’t immediately start watering, right? But these? They’re delicious and if you’re trying to eat a little cleaner, are the perfect treat. Better than Reese’s & they aren’t bad for you. The perfect indulgence, just in time for Halloween. Once you’ve made my easy peanut butter cup recipe, you have to try my pumpkin cheesecake.

Easy Peanut Butter Cup Recipe



½ cup Earth Balance butter

¾ cup crunchy peanut or almond butter 

¾ cup graham cracker crumbs (approximately 10 graham cracker squares)

¼ cup maple sugar or agave

1 cup non-dairy chocolate chips

¼ cup almond milk

¼ cup chopped pecans, almonds, or peanuts. I used almonds.


Line a muffin tin with recycled paper liners. Melt the butter in a small saucepan over low to medium heat. Stir in the peanut or almond butter, graham cracker crumbs, and maple sugar. Mix well.  Remove from heat and divide mixture among the muffin cups. Evenly divide the mixture between the muffin cups. Combine the chocolate and (almond) milk in another pan. Stir over low to medium heat until melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts (optional). Place in the refrigerator to set for about two hours before serving. 

Recipe from Alicia Silverstone’s book, The Kind Diet.