Best Pb2 And Chocolate Cups Recipes

PB2 Peanut Butter Cups image

Provided by Michaela Vais

Categories Dessert

Time 20m

Number Of Ingredients 13

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 Cups image

Provided by Nina D.

Categories < 30 Mins

Time 30m

Yield 24 Cups, 6 serving(s)

Number Of Ingredients 3

6 tablespoons powdered peanut butter
6 tablespoons coconut oil
2 cups of semi-sweet miniature chocolate chips

Steps:

Mix PB2 with 4 TBS of coconut oil, microwave in 30 second intervals until smooth. Spoon 2 teaspoons of PB2 mixture into a mini-muffin pan. Set in freezer for 5 minutes.
Mix 2 TBS of coconut oil, with miniature chocolate chips. Microwave in 30 second intervals until smooth, top the cooled PB2 with 2 teaspoons of melted chocolate. Cool for 10 minutes, turn onto cookie tray and bang on counter until they all fall out. Bag and refrigerate.

Nutrition Facts : Calories 394, Fat 30.9, SaturatedFat 22, Sodium 6.3, Carbohydrate 36.9, Fiber 3.4, Sugar 31.4, Protein 2.4

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

Provided by á-11084

Number Of Ingredients 4

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.