Oh my gawd! These are sooooo good!
I found a vegan recipe from Alicia Silverstone and slightly changed it to be safe for Lily.
They are ridiculously rich, and didn't last a week in my home.
The next time I make them, I will have to use a mini muffin pan so that they will last longer!
½ cup Earth Balance buttery spread
¾ cup Sunflower butter (I use Trader Joe’s)*
¾ cup graham cracker crumbs (preferably organic with no hydrogenated oils)
¼ cup granulated sweetener (I use stevia)
1 cup semi-sweet chocolate chips
¼ cup vanilla soy milk ( I use Silk Very Vanilla)
Line 12-cup muffin tin with paper liners.
Melt butter in a small saucepan over medium heat.
Stir in sunflower butter, graham cracker crumbs, and sweetener.
Remove from heat.
Divide mixture evenly among muffin cups, about 2 TBSP per cup…gave me only 11 cups.
Combine chocolate and milk in another saucepan over low/medium stirring constantly until melted.
Spoon evenly over the butter mixture in the muffin cups.
Top with chopped nuts of your choice if not allergic to any (almonds, pecans…)*
Chill in the fridge at least 2 hours.
Keep them in an airtight container in the fridge until you are ready for a treat!
*If you are not allergic to peanuts, then go ahead and use chopped ones for a topping, along with peanut butter in the recipe instead of sunflower butter.