Pb2 And Chocolate Cups Recipes

PB2 PEANUT BUTTER CUPS

PB2 Peanut Butter Cups image

These delicious PB2 peanut butter cups with a vegan chocolate layer will melt in your mouth! They are similar to Reese's cups, however, this version is dairy-free, refined sugar-free, gluten-free, and easy to make without an oven! A delicious no-bake recipe that is perfect for dessert!

Provided by Michaela Vais

Categories Dessert

Time 20m

Number Of Ingredients 13

Ingredients

8-9 small dates
5 tbsp peanuts
2 1/2 tbsp maple syrup
6 tbsp powdered peanut butter ((*see recipe notes))
2 tbsp water
1 tbsp cacao butter (OR coconut oil, melted )
1 pinch of salt
3 tbsp maple syrup
3 tbsp powdered peanut butter
3 tbsp cocoa powder
2 tbsp water
1 tbsp cacao butter (OR coconut oil, melted )
1 pinch of salt

Steps:

Process peanuts and dates in a food processor for about 10 seconds.
Press the dough into 6 muffin cups (silicone molds work best).
Melt the cacao butter OR coconut oil on low heat (e.g. in a double boiler or in the microwave).
In the meantime, add all other ingredients to a bowl and stir with a spoon until it has a smooth consistency.
Add the melted cacao butter OR coconut oil and stir again until all ingredients are combined.
Pour the PB filling on top of the crust.
Put the mold into the freezer for about 30 minutes.
Proceed with the chocolate filling as you did with the PB filling.
Fill the chocolate filling on top of the PB filling.
Put the mold into the freezer overnight or for at least 2-3 hours.
Enjoy the peanut butter chocolate cups cold but not frozen! Store leftovers in the freezer.

Nutrition Facts : Calories 227 kcal, Carbohydrate 23.2 g, Protein 9.8 g, Fat 10 g, Fiber 4.5 g, Sugar 18.8 g, ServingSize 1 cup

PB2 AND CHOCOLATE CHIP MUFFINS

Pb2 and Chocolate Chip Muffins image

Peanut Butter and Chocolate Chip Muffins. Also needed is 6 tbls. of PB2 powdered peanut butter. ( It wouldn't let me put it as a ingredient.)

Provided by punk_angie2000

Categories Dessert

Time 25m

Yield 36 Muffins, 36 serving(s)

Number Of Ingredients 12

Ingredients

1 cup whole wheat flour
3/4 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup Splenda brown sugar blend
1 egg
3/4 cup nonfat milk or 3/4 cup 1% low-fat milk
1 teaspoon vanilla
1/4 cup applesauce
1/4 cup sour cream
1/4 cup water
2 tablespoons mini chocolate chips

Steps:

Mix wet ingredients. Mix dry ingredients. Mix wet and dry together and spoon into 3 (12 cup) sprayed mini muffin tins. Sprinkle a few mini chips on each muffin. Bake at 350 for approx 15 minutes.

Nutrition Facts : Calories 37.5, Fat 0.7, SaturatedFat 0.4, Cholesterol 6.1, Sodium 58.8, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 1.1

PB2 FROZEN PB CUPS RECIPE - (4.1/5)

PB2 Frozen PB Cups Recipe - (4.1/5) image

Provided by á-11084

Number Of Ingredients 4

Ingredients

3 tablespoons PB2 powder
2 tablespoons water
1 container fat free Cool Whip, divided
Sugar free chocolate syrup

Steps:

Mix PB2 powder with water in a medium size bowl. Add 1 cup of cool whip and mix well. Then spoon in the remaining cool whip and mix. Line a cupcake pan with 12 foil cupcake liners. Spoon some PB2/Cool Whip mixture into each cupcake liner, about 1/3 full. Squirt sugar free chocolate syrup on top of each cup and freeze for 1 hour. Serve frozen.

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