no-bake chocolate peanut butter cupsby sincerelycaroline
1⁄2 cup vegan butter substitute
3⁄4 cup unsalted natural peanut butter (crunchy or smooth)
1⁄4 cup coconut sugar (**you can substitute granulated sugar)
3⁄4 cup gluten-free brown rice crisp cereal
1 cup gluten-free, vegan chocolate chips
1⁄4 cup dairy-free milk (coconut, almond, flax, etc.)
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 Gluten-Free Rice Krispies), Enjoy Life Semi-Sweet Mini Chocolate Chips, almond milk and slivered almonds for the topping.
(1) Line a 12-cup muffin pan (or 2 mini 12-cup pans) with paper liners. Set aside.
(2) 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.
(3) Combine the chocolate and milk in another pan or microwave-safe bowl. Stir over medium heat until the chocolate has melted. (You can also warm the chocolate and milk in the microwave, heating in 30-second increments and stirring in between until melted.) Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts.
(4) Place in the refrigerator to set for at least 2 hours (or freezer for 1 hour) before serving.