Truth: this just might be *THE* most delicious recipe on Vegan Chickpea to date. I know there are a lot of ways to define delicious and it’s basically impossible to compare the deliciousness of a savory dinner entree like my popular Broccoli, Kale & Rice Casserole to this sweet, salted chocolate peanut butter combo; they’re just not even on the same playing field – though both fields are REALLY tasty ones that I want to play on!
The thoughts in my head went something like this when formulating this recipe in my mind…
Peanut Butter… oh, Peanut Butter Pie!
No – Chocolate… Salted Chocolate!
AH – Chocolate AND Peanut Butter!
…Salted Chocolate Peanut Butter Pie!!!
Oh, and I’ll add some protein for good measure. And make them in muffin cups because they’ll look cute, and be easier to cut that way.
Done!
That was essentially it – welcome to the advanced world of recipe creation. 🙂
And THUS… the leaning tower of Salted Chocolate Peanut Butter Pie Protein Cups was born.
A couple weekends ago I made a No Bake Peanut Butter Cup Pie for my friend’s birthday and he absolutely LOVED it, thanking me multiple times and giving me an enormous bear hug after his first bite. (I knew I had the key to his heart with that dessert, as he’s a kindred peanut butter chocolate combo lover.)
I was in the Netherlands at the time and a few Dutch people looked skeptically at the pie, as it’s not a combination they grew up with or really have in their country (I know, it’s hard not to pity them, right?! Haha! Just kidding… sort of!).
Ingredients
Instructions
Notes
*I've also tested this with coconut flour and enjoyed the flavor. It gives more of a contrasting flavor and texture than the almond does, but is a little drier. Given that the coconut flour crust will be drier, you need to double the amount of oil to compensate - so 1/4 cup of coconut oil.
**I have not tested this recipe with any protein powders other than Pulsin but I think any powder that you enjoy will work here, as it's not getting baked, so no need to worry about a resulting funky texture (though I do recommend a plain flavor, or vanilla). Whole Foods brand of 365 Everyday Value products also has a plain pea protein powder that would probably work well.
thanks done share recipes to : https://veganchickpea.com/salted-chocolate-peanut-butter-pie-protein-cups/
The thoughts in my head went something like this when formulating this recipe in my mind…
Peanut Butter… oh, Peanut Butter Pie!
No – Chocolate… Salted Chocolate!
AH – Chocolate AND Peanut Butter!
…Salted Chocolate Peanut Butter Pie!!!
Oh, and I’ll add some protein for good measure. And make them in muffin cups because they’ll look cute, and be easier to cut that way.
Done!
That was essentially it – welcome to the advanced world of recipe creation. 🙂
And THUS… the leaning tower of Salted Chocolate Peanut Butter Pie Protein Cups was born.
A couple weekends ago I made a No Bake Peanut Butter Cup Pie for my friend’s birthday and he absolutely LOVED it, thanking me multiple times and giving me an enormous bear hug after his first bite. (I knew I had the key to his heart with that dessert, as he’s a kindred peanut butter chocolate combo lover.)
I was in the Netherlands at the time and a few Dutch people looked skeptically at the pie, as it’s not a combination they grew up with or really have in their country (I know, it’s hard not to pity them, right?! Haha! Just kidding… sort of!).
Ingredients
- FOR THE CRUST:
- 1 cup almond meal *see notes for substitution
- 1/4 cup raw cacao powder
- 2 Tbsp coconut oil
- 2 Tbsp date syrup
- pinch of salt
- FOR THE FILLING:
- 3/4 cup organic creamy peanut butter
- 1/2 cup water
- 1/2 cup unflavored rice protein or other good quality protein powder **see notes for substitutions
- 1/3 cup date syrup
- 1/3 cup melted coconut oil
- 1/2 tsp sea salt (more to taste)
- FOR THE CHOCOLATE TOPPING:
- 3 oz chocolate / chocolate bar of choice - for sugar free I love Lily's (USA) or So Free (UK/Europe)
- coarse sea salt
Instructions
- For the crust: Combine all ingredients in a bowl and mix well. Divide evenly into 6 portions and press into a silicone muffin pan. IIf you don't have a silicon muffin pan you can use a metal one, but I recommend creating tabs from parchment paper that will help make removing the cups from the muffin tins once frozen much easier. The tabs should be about 4? long and 1/2? wide. Lay them in each slot of the muffin tin before pressing in the crust.
- For the filling: Combine all ingredients and mix well. Pour evenly on top of the 6 crusts. Freeze for at least 2 hours to set.
- For the topping: Melt the chocolate in a double broiler or slowly in a saucepan on low heat, stirring frequently. Distribute evenly on top of the 6 cups. Top with coarse sea salt, to taste. Freeze for at least 30 minutes.
- Keep these refrigerated - they'll last at least 5 days. You can also freeze them and remove them as needed, but allow to thaw at room temperature for AT LEAST 20 minutes first so they're not rock solid!
- Cuisine: vegan, gluten free, paleo, refined sugar free, vegetarian | Recipe Type: dessert, snack, protein
Notes
*I've also tested this with coconut flour and enjoyed the flavor. It gives more of a contrasting flavor and texture than the almond does, but is a little drier. Given that the coconut flour crust will be drier, you need to double the amount of oil to compensate - so 1/4 cup of coconut oil.
**I have not tested this recipe with any protein powders other than Pulsin but I think any powder that you enjoy will work here, as it's not getting baked, so no need to worry about a resulting funky texture (though I do recommend a plain flavor, or vanilla). Whole Foods brand of 365 Everyday Value products also has a plain pea protein powder that would probably work well.
thanks done share recipes to : https://veganchickpea.com/salted-chocolate-peanut-butter-pie-protein-cups/
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