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Vegan Peanut Butter Cups + Breakfast Ideas

Posted Mar 06 2011 12:00am

Good Morning and Happy Sunday!

I hope everyone is having a great weekend.  We have been having a great weekend that has also included some cooking and have more in store today.  My husband is in the midst of catching up on work and writing an appelate brief for law school so the kids and I decided the least we could do was make one of his favorite dessert/candies.  He loves Peanut Butter Cups and that gave me the idea to make Alicia Silverstone's Peanut Butter Cups from The Kind Diet Book .  These are not for the faint of heart and I am scared to even know the calorie count of these babies but my motto truly is "everything in moderation" so enjoy these but just one and not everyday!
The Peanut Butter Cups are super easy to make and the kids and I had a fun time making them and my husband LOVED them.  I got the recipe off of Alicia Silverstone's online community website called  The Kind Life.  

 The Kind Life is an interactive extension of my book, “The Kind Diet”, which is about living your healthiest and happiest life to the fullest, while taking care of mama Earth at the same time! The site is whatever you make of it; whether it’s joining the many others who are on this same journey or simply visiting to gather information and other tips. Whatever you need, you will find it here. I will be sharing all kinds of tasty morsels with you; from fashion and beauty tips, to simple ways that we can help the planet! By the time you’re done with your visit, your mouth will be watering and you will surely want to crash here forever. So come on in, kick off your shoes and check out all sorts of recipes, my favorite foods, nutritional information from doctors that are in the book, the very best restaurants, amazing travel discoveries, party planning tips, ways to make sure your house is as healthy and green as possible, great pet care tips, and so much more.

Chocolate Peanut Butter Cups  by Alicia Silverstone 
Prep time: 15 minutes
Cook time: 2 hours 15 minutes
Total time: 2 hours 30 minutes
Servings: 12

•1/2 cup(s) of Earth Balance butter
•3/4 cup(s) of crunchy peanut butter (preferably unsweetened and unsalted)
•3/4 cup(s) of graham cracker crumbs or 10 graham cracker squares
•1/4 cup(s) of maple sugar or other granulated sweetener
•1 cup(s) of grain-sweetened, nondairy chocolate or carob chips
•1/4 cup(s) of soy, rice, or nut milk
•1/4 cup(s) of chopped pecans, almonds, or peanuts


1.Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)

2.Set aside.

3.Melt the butter in a small saucepan over medium heat.

4.Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.

5.Remove the mixture from the heat.

6.Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.

7.Combine the chocolate and milk in another pan.

8.Stir over medium heat until the chocolate has melted.

9.Spoon the chocolate evenly over the peanut butter mixture.

10.Top with chopped nuts.

11.Place in the refrigerator to set for at least 2 hours before serving.

12.They are great soft, but even better a little firmer!

These are pretty much the bomb!  I love the sort of grittiness from the graham crackers and sugar and these are a real treat.

So breakfast is my all-time favorite meal and even though you could eat Peanut Butter Cups for breakfast I would recommend one of the following options instead

Tangerine Marmalade Pecan Chia Oats
1/2 cup Bob's Red Mill Extra Thick Rolled Oats1/2 cup Almond Breeze Unsweetened Vanilla Milk1/2 cup water1 tbsp Chia Seeds1 tsp ground Cinnamon
Combine above ingredients in a small pot and cook over medium heat for 4-5 minutes.  Remove from heat and top with:
1 tbsp Stonewall KitchenTangerine Marmalade1 tbsp chopped Pecans
Oh my, this was a good bowl of oats.  I am in love with the Stonewall Kitchen Tangerine Marmalade.  It is sweet and tart and refreshing and is a great topping on oatmeal, nut butter sandwiches and even frozen yogurt.
Another option for breakfast is a quick Banana Split that I saw in the new issue of Clean Eating Magazine.

Breakfast Banana Split
1 banana, sliced in half lengthwise1/2 cup 1% cottage cheese1 tbsp all-fruit raspberry jam1 tbsp chopped peanuts1/2 tbsp chia seeds
I really enjoyed this breakfast and you could play around with the ingredients such as using greek yogurt instead of cottage cheese.  All varieties of jam would taste great- Strawberry, Cherry or Apricot.  Topping it with chopped pistachios, cashews or almonds would also be delicious!
We just got back from a family walk in the park and I have a few more recipes that I am going to undertake today.  One of them is a homemade veggie burger that I am super excited about and the other is a version of Whole Bowl complete with homemade Tali Sauce, also known as the "crack" sauce.  I am headed over to Whole Foods to pick up a few supplies and look forward to sharing the recipes with you soon.
I also am going to squeeze in the Barre3 DVD workout and will let you know how it compares to the actual class. 
I am off for now but have a wonderful rest of your Sunday and I will check back soon!
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