magical chocolate peanut butter magic cups

oh mah gawd these are good.

apparently oprah saw food, inc., (haven't seen it? watch it now! or NOW!) which inspired a show on food with michael pollan, author of the omnivore's dilemma, and alicia silverstone, who is evidently a vegan genius. i don't have her cookbook, the kind diet, yet, but this recipe is making me want to run out and grab a copy despite the fact that i've gotten ten new cookbooks in the last two months.

these are SO easy and SO good. the hardest part is waiting for them to set in the fridge. the recipe says to use a mini muffin pan with paper liners, but i just used my brand new silicone hearts muffin pan. (thanks jeremy!) the silicone mold was perfect for this recipe - after they cooled in the fridge, they popped right out. i also used turbinado sugar instead of maple sugar, cause i'm broke! but i bet these would be ridiculous with maple.

makes 12.

1/2 c. earth balance vegan butter
3/4 c. crunchy peanut butter (preferably unsweetened and unsalted)
3/4 c. graham cracker crumbs
1/4 c. maple sugar or other granulated sweetener
1 c. nondairy chocolate or carob chips
      (lots of semisweet chips are nondairy)
1/4 c. almond milk (or soy/rice/hemp milk)
1/4 c. chopped peanuts

if you're using a mini muffin tin, get your liners ready. if you're using silicone, give it a few sprays of baking pam.

melt butter in a small saucepan over medium heat. stir in the peanut butter, graham cracker crumbs, and sugar and mix well. remove from heat, and divide the mixture among the muffin cups, about 2 tablespoons each.

in a clean saucepan, combine chocolate chips and milk. stir over medium heat until the chocolate has melted. spoon evenly over the peanut butter mixture, and top with chopped peanuts. let them set in the refrigerator for at least 2 hours before serving. if you can.