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

PB(2) Moose Cups [Dairy Free, No Sugar Added] | Ann Ning Learning How

 

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:

Boston Cream Puddings || Ann Ning Learning How

 

 

 

 

 

171. PB2 Mug Cake [Grain Free, Dairy Free, No Sugar Added]

PB2 Mug Cake || Grain & Dairy Free, NSA || Ann Ning Learning How

(You can make a regular peanut butter mug cake, too –  this is only 4 ingredients  and takes 99 seconds to make!)

Why 99 seconds?  So I don’t have to pick up my finger and press the zero.  Thanks for the tip, Baker Smurf!

A friend recently asked me what I’m sure many of you are wondering = what is PB2?  PB2 is a powdered peanut butter with 85% of the fat and calories removed.  You just add water and presto – I like it on sandwiches, but more people welcome it in a recipe or a smoothie.  I get mine (like so many other things) on Amazon.  There are other/generic varieties, but I started ordering the PB2 and it’s just the easiest thing for me to buy now.  The stats:  serving size = 2 TB.  45 cal, 1.5g fat, 0% Saturated, 1g Sugar, 5g Protein.    Ingredients = Roasted peanuts, sugar, salt, and I have no idea how they remove all that fat (BellPlantation.com)

As you know, I have a thing for grain free baking, and no sugar added living in general.  I am also intrigued by all these mug cakes people are making.  So I decided to give this a try because we had a couple of old and sad bananas hanging around.  I made mine for breakfast, (SO easy!) for two days straight, using both the coconut and almond flour methods.  And I considered it my duty to try it with regular peanut butter, too, in case you don’t want to use PB2.  I know, I know,  it’s a tough job, but someone’s got to do it.  So I just mixed up a real PB version (I did not use a real measuring spoon.  I just used a table spoon.) with almond flour and a little cocoa and a few chocolate chips to make it extra yummy.  It’s going to be dessert.  So this is an anytime cake – enjoy!

PB2 Mug Cake

Grain Free, Dairy Free, No Sugar Added

4 Ingredients, 99 seconds

 1)    1/3 large ripe banana or ½ small ripe banana

2)    2 TB almond flour or 2 TB desiccated coconut (the unsweetened flaked version you get in the bulk section at Whole Foods)

3)    2 TB PB2 or 1 TB regular Peanut Butter

4)    splash of almond milk (or other milk) for mixing

  • Optional mix ins:  cocoa, chocolate chips, nuts….

Instructions:  put the banana in the mug and melt it in the microwave for 20-30 seconds.  This is to facilitate mixing.  Add everything else in and mix until smooth.  Microwave for 99 seconds.  Your microwave might be different, so keep an eye on it and adjust as necessary.  Let it cool a bit – it’s hot!  Enjoy.

The picture above is the almond flour version – it was cakey enough to come out of the mug with no fuss.

The picture below is the  coconut version.  It’s a bit wetter so I didn’t try to take it out of my teacup.  It still has a nice texture, though, see?

PB2 Mug Cake || w coconut, grain free, NSA || Ann Ning Learning How

This last picture is the regular peanut butter mug cake version.  I added cocoa and cc’s.  YEE HAW!

PB Chocolate Mug Cake

PB Chocolate Mug Cake

This recipe is reminiscent of another favorite of mine – Quoatmeal!  If you want quinoa and oats, make the quoatmeal, otherwise, this PB2 mug cake is a fast and easy alternative that doesn’t require much forethought – just a banana you’re trying to use up.