Recipe Deets
1 Cup Lily's Dark Chocolate Chips
3 tbsp PB2 (reconstituted) - there is also another brand that can be used: Just Great Stuff (I found this to taste a lot sweeter, and it's more expensive which we all know is lame)
- Use either a regular muffin tin for 6 peanut butter cups or a mini-muffin tin for 8-10 cuppies
- Line the pans with baking cups (I used a fancy tin and didn't have liners, which made it super difficult to remove the peanut butter cups, and resulted in having to place the pan in a hot weather bath...also lame)
- In a small sauce pan, melt the chocolate while stirring constantly (if you need to add a little butter or coconut oil, feel free to do so...though this will add fat)
- once melted, remove from heat and divide chocolate into the prepared tin
- Take your powdered peanut butter and add water. The directions say "1 tbsp of water for every 2 tbsp of powder"...I just slowly add filtered water until I reach the desired level of creaminess. Your peanut butter should be creamy and slightly less thick than regular peanut butter (this makes it easy to add to the chocolate)
- When using the regular muffin tin - add a heaping 1/2 tbsp on top of the chocolate
- Place in the freezer for 30 minutes
- Remove and stuff in face
- Place remainder in the fridge in a sealed container
Voila! Treats for those who love chocolate and peanut butter but work hard on maintaining their waistlines and lady-figures!
Side-note: Both products are vegan and made in certified gluten-free facilities.
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