Easter Bunny Treats:)

Greg and I spent last weekend in Charlottesville and celebrated Easter with my family at Keswick Hall. It was absolute heaven. It's been a loooooong winter for us East-Coasters and we were all loving the 80 degree sunny weather. Spring is here at last!! In place of all the candy and sugary junk that turns up around Easter, I decided to play the Vegan Bunny and make some wholesome treats to take down to Virginia with me. The Peanut Butter Cups are rich and creamy...you'd never guess they're vegan. I found the recipe in Alicia Silverstone's cookbook, The Kind Diet. Everyone loves Reese's Cups (they're my mom's favorites:) but these are made without any white sugar or additives. They're so easy to make. I add a bit of coffee to the chocolate mixture. You don't taste the coffee but it just gives more depth of flavor and richness to the chocolate. I also made some Coconut-Almond Macaroons...delicious little puffs and just remind me of holidays. It's just a bonus that they happen to be gluten free and sweetened with agave. Hope you enjoy!!

Vegan Peanut Butter Cups
Time: 30 min (plus 2 hours refrigeration) Serves: 12

Ingredients:
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter (preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or raw cane sugar
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1 tsp coffee grounds (optional)
1/4 cup chopped pecans, almonds, or peanuts

1. Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.) Set aside.
2. Melt the butter in a small saucepan over medium heat.
3. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well.
4. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.
5. Combine the chocolate, milk and coffee (optional) in another pan. Stir over medium heat until the chocolate has melted.
6. Spoon the chocolate evenly over the peanut butter mixture.
7. Top with chopped nuts.
8. Place in the refrigerator to set for at least 2 hours before serving.
Store in an airtight container in the refrigerator for up to 5 days. Freeze for longer storage.

Coconut-Almond Macaroons
Time: 30 mins Makes 2 Dozen Macaroons

















Ingredients:
6 egg whites (preferably from organic eggs)
¼ teaspoon sea salt
½ cup agave nectar
1 tablespoon vanilla extract
3 cups shredded coconut

1. In a mixing bowl whisk egg whites and salt until stiff.
2. Fold in agave, vanilla and coconut
3. Drop batter onto a parchment lined baking sheet, one rounded tablespoonful at a time
4. Pinch each macaroon at the top (optional)
5. Bake at 325 350°* for 10-15 minutes, until lightly browned.
Store in an airtight container in the refrigerator for up to 5 days.