206. Peanut Butter (PB2) Moose Cups [Dairy Free, No Sugar Added]

 

Let me tell you something up front:  this dessert has banana in it.  Only half a banana, but in case you abhor bananas I give you permission to go read something else now.  Like this:  How to make simple Cashew Cream.  (Learn something.)

In my defense, bananas are a fantastic natural sweetener and my half a banana was a great companion to the peanut butter flavor and lent itself to the smooth, creamy texture I was going for.  This recipe makes 2 small cups – perfect for you and a friend.  And I’m calling it “Moose” in loose reference to the Moose Tracks ice cream (vanilla with PB cups and fudge).  It would probably be good in the freezer if you want it to harden, but it was so easy to just scoop out with a spoon since I put it in the fridge and they are individual cups.

 

Peanut Butter Moose Cups
dairy free, no  sugar added
makes 2 small servings

Inspired by CCK’s No-Bake Peanut Butter Pie

For the crust:  pulse (I used a Magic Bullet) and then divide between your two cups, pressing it into the bottom.

• handful of pretzels (I used gluten free)
• ½ tsp coconut oil

For the moose:  blend and divide between the two cups, pouring it over the crust.  Next time I’ll try regular peanut butter – crunchy would be great!  I just won’t add the coconut oil.

• ½ banana
• 1/3 c PB2
• 1/3 c non-dairy milk
• splash of vanilla
• ½ tsp coconut oil

For the chocolate swirl: mix this up and dot the surface of your peanut butter moose.  You won’t need a lot – you might have leftovers in which case I advise you to eat them with a spoon.  Drag a toothpick through the surface of the moose and chocolate so you get a swirly design.  Place in fridge until serving time.

• 1 tbl cocoa powder
• 1 tbl coconut oil
• splash of vanilla
• squirt of agave (optional)

Another judicious use of pretzel crust: