Makes 12
1/2 cup Earth Balance butter
3/4 cup almond butter (unsweetened/unsalted)
3/4 cup graham cracker crumbs
1/4 cup maple sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds or peanuts
Line a 12 cup muffin tin with paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the almond butter, graham crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, about 2 tbsp per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the almond mixture. Top with chopped nuts. Place in the fridge to set for at least 2 hours before serving.
1/2 cup Earth Balance butter
3/4 cup almond butter (unsweetened/unsalted)
3/4 cup graham cracker crumbs
1/4 cup maple sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds or peanuts
Line a 12 cup muffin tin with paper liners. Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the almond butter, graham crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, about 2 tbsp per cup, among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the almond mixture. Top with chopped nuts. Place in the fridge to set for at least 2 hours before serving.
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