Pb2 Frozen Pb Cups Recipe 415 Food

PB2 PEANUT BUTTER CUPS

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.

FROZEN PEANUT BUTTER CUPS

Steps:

• Have 2 mini-muffin pans, a can of non-stick spray, a pastry brush, and a package of paper/foil candy cups out and ready; clear some space in the freezer.
• Slowly melt the chocolate in a double boiler over hot water or in a microwave set on high for 2 minutes, stirring halfway through the heating time to smooth it out. Dot a bit of chocolate in the center of each muffin cup and press a candy wrapper in the molds so it sticks in place. Lightly spray the insides of the wrappers with a little non-stick cooking spray. Brush about a tablespoon of the melted chocolate into the paper liners, pulling it up the insides of the wrapper so it's all coated. Stick the chocolate cups in the freezer to harden while making the peanut butter filling. Keep the remaining melted chocolate warm so it stays smooth; we'll need it again in a few minutes.
• Combine the peanut butter, warm water, and honey in a mixing bowl, blend with a whisk until smooth and thinned out a bit. Using a rubber spatula, fold the whipped cream into the peanut butter mixture to make a light mousse - don't overdo it, it's ok if there are streaks of cream in the filling. Spoon the peanut butter mousse into a pastry bag filled with a large plain tip. Take the chocolate cups out; they should be pretty solid by now, and pipe the peanut butter mousse into the centers, leaving room for a cap of chocolate. Freeze again for a few minutes just so the mousse sets up a bit.
• Spoon more melted chocolate on top to cover the peanut butter and fill the cup to the top; spreading evenly with a knife so it's smooth and level. Sprinkle a little chopped peanuts on top and stick the peanut butter cups in the freezer to set up for 15 to 20 minutes. Invert the muffin pans on a cutting board to pop out the peanut butter cups.

PB2 FROZEN PB CUPS RECIPE - (4.1/5)

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.