Chocolate and peanut butter. Forever and always. AND vegan! This recipe for vegan chocolate peanut butter cups comes to us by way of Jewish Veg supporter Sarah Kramer from "How It All Vegan!", Arsenal Pulp Press. Sarah's Website is www.GoVegan.net.
Put the foil muffin liners into the 12 tins. Mix the first 5 ingredients well and pour the peanut butter mixture evenly into the 12 cups. Heat the chocolate chips and the soy milk until just melted. Let it cool a bit and then spoon it over the prepared cups. Tap or shake the muffin tin so the layers settle. Sprinkle graham cracker crumbs or chopped peanuts over the top of the cups. Refrigerate for 6 hours or freeze for 1-2 hours before serving.