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Faux Peanut Butter Chocolate Cup

by Kelsey Ensminger 1 year ago

Tracie Fujikane's PB Cup Recipe
(Photo by Jamie Blake)

Dave's Faux Peanut Butter
6 tbsp Rice Bran Solubles

6 tbsp Activated Barley
4 tbsp Purium Organic Tropic Oil
2 tbsp Organic Honey
Salt (to taste)
Instructions: Mix Tropic Oil with Activated Barley, Rice Bran and Honey. Add salt to taste.

Hints: Melt Tropic Oil by submerging container in warm water until very soft or liquid.

Tropic Oil Chocolate
1/2 cup Purium Tropic Oil
1/2 cup Raw Cacao Powder (or MVP Kids chocolate powder)
3 tbsp or more Organic Honey (to taste) (Less if using MVP Kids)
2 tsp. Pure Vanilla Extract
pinch of sea salt (optional)

Place paper muffin liners in a tin. Coat the bottom with Tropic Oil Chocolate with about a tablespoon of the mixture. Stir well in between. Place in the freezer until hard. Place a dollop of Faux Peanut Butter and flatten into a disk that doesn't quite touch the sides so chocolate will cover the whole disk. Fill with another tablespoon of chocolate and place back in the freezer. These are very temperature sensitive so keep in the freezer until ready to eat.