Chocolate–Peanut Butter Cups

1. Fill a 12-cup muffin tin with cupcake liners and set aside.
2. Combine the vegan margarine, peanut butter, crushed graham crackers, and agave nectar in a saucepan and cook over medium heat until the margarine melts. Make sure that the mixture doesn’t stick to the pan or burn. Remove from the heat and spoon evenly into the cupcake liners.
3. In a separate saucepan, combine the vegan chocolate chips and nondairy milk and heat over low heat, stirring frequently. Remove from the heat as soon as the chocolate begins to melt to keep the mixture from sticking to the pan. Spoon over the peanut butter mixture in each cupcake liner, then garnish with the crushed nuts.

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