I made these chocolate peanut butter cups a couple of weeks ago and never got around to posting the recipe. That turned out to be a good thing, because with the leftovers, I made chocolate peanut butter banana ice cream! That’s right, folks. This is a two-for-one post
1/2 c cashews
1/2 c Brazil nuts
1/4 – 1/2 c water
1/4 - 1/2 c cocoa powder
1/4 c maple syrup (or other liquid sweetener)
1 tsp vanilla
1/2 c natural peanut butter (organic preferred)
Dash salt if peanut butter isn’t salted
Blend nuts, water, sweetener, cocoa powder, and vanilla in a bullet style blender. Put container in the freezer for a few minutes while you assemble the bottom of the peanut butter cups.
In a mini muffin tin or mini cupcake silicone molds, add a dollop of peanut butter. Once all cups are filled, remove chocolate mixture from freezer and top each cup with desired amount of chocolate goodness. Decorate cups as desired.
I added some mini chips to a few of peanut butter cups and some sliced almonds to a few others. I think some shredded coconut would be a nice topper too.
Freeze cups until firm and store in the freezer to maintain desired consistency.
And if, like me, you need the freezer space for more goodies, turn your chocolate peanut butter freezer cups into chocolate peanut butter banana ice cream!
Chocolate Peanut Butter Banana Ice Cream
4 frozen bananas, chunked
6 or more Chocolate Peanut Butter Freezer Cups
Splash of non-dairy milk
Combine everything in a blender or food processor and blend until smooth. Eat immediately or store in the freezer.
I used my new Vitamix to make this ice cream, and I found the Vitamix’s nemesis – frozen peanut butter! You may want to let your Chocolate Peanut Butter Freezer Cups warm up a little bit before you try to blend them. I stalled out the motor on my new toy…twice!