I've always liked peanut butter cups but when I encountered a dairy intolerance years ago, I HAD to find a replacement. I did find one when I read Alicia Silverstone's Kind Diet Cookbook when it first came out. This is an untweaked recipe by her. Now obviously this has an allergenic food, which is peanuts, but if you're clear of those: ENJOY!!! Because they are delicious! Dont be shy of Carob nibs (I know...they are horrible to eat and the texture is bizarre)! Once they are melted, they really taste quite delicious with this recipe-very balanced in flavour.
½ cup Earth Balance butter
¾ cup crunchy peanut butter (preferably unsweetened and unsalted)
¾ cup graham cracker crumbs or 10 graham cracker squares
¼ cup maple sugar or other granulated sweetener (Agave nectar)
1 cup grain-sweetened, nondairy chocolate or carob chips
¼ cup soy, rice, or nut milk
¼ cup chopped pecans, almonds, or peanuts
Melt the butter, peanut butter, graham crumbs, maple syrup in a little pot. Line muffin tins and fill halfway. In another pan melt the plant milk and the carob nibs. Put as next layer and freeze for a quick cooling! Yum! Yum!