No Bake Mini Cupcakes with Chocolate Peanut Butter Icing – PB2

My order consisting of PB2 and chocolate PB2 arrived in the mail today and I got too excited and wanted to make something with them. I sadly couldn’t order the PB2 from the brand’s website, since shipping to Canada is absolutely insane. 😐

I had some of the original kind of some left over pizza crust I made the night before and used the chocolate variety to make a frosting for some mini raw cupcakes. They aren’t completely raw when you add the icing though because the peanuts in the PB2 are roasted.

In any case, they turned out really yummy! I’ll probably be doing a review on PB2 in the near future, although I know there are quite a few out there. I’ll try to remember the icing ingredients, although measurements won’t probably be exact.. however, nearly all my raw desserts/near raw concoctions are never following a strict recipe. If the “batter” tastes good, then it’s going to taste good, generally.

makes around 8 small cupcakes

No Bake Mini Cupcakes with Chocolate Peanut Butter Icing - PB2
 
Author:
Ingredients
Ingredients for raw cupcakes
  • 1 cup almond meal
  • ½ cup pitted dates
  • 2-3 tbs cacao powder
  • 1 tsp coconut oil / extra virgin olive oil
  • pinch of sea salt
  • 1 tsp vanilla extract
  • optional: 2-4 drops of Vanilla Creme stevia (by Sweet Leaf)
  • For the icing ingredients, I'm mainly going to put the actual ingredients, not measurements. I just eyeballed until it was the thickness/sweetness I wanted.
Ingredients for Icing
  • Chocolate PB2 powder
  • Almond Milk
  • Cacao powder
  • pinch Sea Salt
  • 1 tbs Maple Syrup/Honey
  • Vanilla extract
Directions
  1. To start with the cupcake part, get out a bowl and add in the almond meal, grind up the dates until fine and add them in too.
  2. Add in the rest of the ingredients for the cupcakes and mix first with a spatula and then with your hands. In in a couple more ground up dates if need be (so the mixture sticks together better).
  3. Get out little cupcake liners/cups and scoop out small amounts of the mixture and add into each cup. Make sure each cupcake is compact and not crumbly. You can set these aside and pop them in the freezer to harden up a bit.
  4. Now for the icing. Get out another small bowl and add in a tbs or so of the chocolate PB2. Add in a splash of almond milk, as well as the rest of the icing ingredients. Start mixing and see what the thickness is and the taste. Keep fiddling until it's how you want.
  5. Get out the cupcakes again and put the icing on top of each one. Pop back into the freezer for a bit so the icing firms up.
  6. Enjoy 😀
 

 

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2 comments

  1. […] Not too much of a con, as I don’t eat peanut butter on its own, but I’m not a huge fan of the taste of it by itself. It’s a lot better mixed with jam or eating it on celery/toast/pita …or to make an icing!! […]

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    […]No Bake Mini Cupcakes with Chocolate Peanut Butter Icing – PB2 | Calm Mind Busy Body[…]…

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