Pb2 Peanut Butter Cups Recipes
PB2 CHOCOLATE PEANUT BUTTER CUP PIE
Tastes like a peanut butter cup but low cal thanks to pb2 and homemade graham cracker crust
Categories Desserts Party Party Desserts Low Fat Low Fat Desserts Dessert Desserts Dessert
Yield 8
Number Of Ingredients 10
Steps:
- FOR CRUST
- Preheat oven to 350 degrees.
- Melt butter in microwave for 15 seconds
- Place graham crackers in a ziploc bag and crush or use food processor to make crumbs.
- Place crushed graham crackers and sugar in a small bowl and mix. Add melted butter and mix.
- Pour mixture into 9 inch round pie pan. Press crumbs into pie plate.
- Bake for 5 minutes then let cool.
- FOR FILLING
- Combine pudding mix and milk in a bowl and pour/spread over pie crust.
- Mix peanut butter and cool whip until smooth and pour/spread over pudding.
- Freeze for several hours until frim.
- Remove and enjoy with chocolate syrup.
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
PB2 FROZEN PB CUPS RECIPE - (4.1/5)
Provided by á-11084
Number Of Ingredients 4
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.
PB2 PEANUT BUTTER CUPS
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
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
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- In the bowl of a stand mixer fitted with the paddle attachment, combine softened cream cheese and butter on medium, increasing to high speed. Beat until fluffy.
- Reduce the speed to low and add the vanilla. With the mixer still on low, slowly add the powdered sugar, pausing occasionally to scrape down the sides and taste. The recipe states 2 cups of powdered sugar, but frosting sweetness is so personal - you may need less or you may prefer more.
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