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Topic: No Bake Mini Cupcakes with lower fat Chocolate Peanut Butter Icing  (Read 594 times)
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Mantis
« on: July 23, 2011 07:36:50 AM »

Hey guys - I recently ordered and received my first PB2 & chocolate PB2 and got hasty and made an icing with it with some raw cupcakes. I wasn't sure about them because I didn't know if I really liked the icing when I tried it on its own but once it's on the cupcake and popped in the freezer for a bit, it's really good.



So, the cupcake part is raw, but the icing isn't, because of the roasted peanuts in the PB2. If you want to make it raw, you can just use raw nut butter or change up the icing completely for a chocolate icing made from cacao & coconut oil and sweetener or avocado, cacao and sweetener...



I winged most of this, so I tried to recall the measurements as well as I could, but for the icing you could just fiddle around until you got the consistency and taste you wanted.

Ingredients for raw cupcake

1 cup almond meal
1/2 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)

Ingredients for Icing

Chocolate PB2 powder
Almond Milk
Cacao powder
pinch Sea Salt
1 tbs Honey
Vanilla extract

Full instructions: http://calmmindbusybody.com/no-bake-mini-cupcakes/

I think I'm going to make these again tonight..these made about 8 mini cupcakes. I think I'll double the recipe and just keep them in the freezer so there are little sweets around. They should stay fresh for quite a while I should think. Never really had a problem freezing my raw desserts.

Peace!
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« Reply #1 on: July 23, 2011 07:54:27 AM »

YUM!  Time to visit your blog for the full instructions!
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Mantis
« Reply #2 on: July 23, 2011 10:13:33 AM »

YUM!  Time to visit your blog for the full instructions!
Yay! Let me know if i'm unclear about anything.

Smiley
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