Made these delicious cups of goodness in my cooking class this week and made them tonight for dessert. So delicious, creamy and rich.
½ cup Earth Balance butter
¾ cup Sun-Nut Butter
¾ cup graham cracker crumbs (10 graham cracker squares, smashed into fine crumbs)
¼ cup raw sugar
1 cup vegan chocolate chips
¼ cup Soymilk
¼ cup almonds, chopped
1. Line muffin tins with 14 paper liners & set aside.
2. Melt the Earth Balance butter in a small saucepan over medium heat.
3. Stir in the Sun-Nut Butter, graham cracker crumbs and raw sugar and mix well.
4. Remove the mixture from the heat and evenly divide the mixture, approximately 2 tablespoons per cup among the muffin cups.
5. Combine the chocolate and milk in another pan.
6. Stir over medium heat until the chocolate has melted.
7. Spoon the chocolate evenly over the Sun Butter mixture.
8. Top with chopped almonds.
9. Place in the refrigerator to set for 35-45 minutes before serving.
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