Updated: Feb 17, 2020
Gluten Free Dairy Free Sugar Free Low Carb Keto Grain Free Paleo Vegan
Here chocolate takes center stage with it's trusty side kick peanut butter along for the thrills. Chocolate lovers, I will always have your back. 😋🍫❤️
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Prep time: 30 minutes
Total time: 3 - 4 hours for freezing or overnight
Makes 6 cupcakes or 12 mini cheesecakes
Double recipe to make a 7" springform cake
1/2 cup almond flour
1/2 cup walnuts
1/4 cup coconut flour
1/4 cup coconut sugar or monk fruit
1/4 cup cacao
2 Tablespoons ghee or pastured fed butter (butter coconut oil for vegan)
1 Tablespoon ground flax
1/4 teaspoon ceylon cinnamon
Pinch of pink salt
Chocolate N'ice Cream:
1/2 cup cashews, soaked
1/2 can full fat coconut cream
1/2 cup riced cauliflower
1/4 cup monk fruit
1/2 tablespoon vanilla
1/8 teaspoon vanilla bean powder (optional)
Add 2 scoops chocolate collagen
2 - 3 Tablespoons cacao to taste preference
1/2 tsp chaga
Bag of peanut butter cups of your choice
Clean food processor after making chocolate base. Put all ingredients into clean food processor and process for a couple of minutes till creamy. Scoop 2 tablespoons into each mini-cheesecake well.
Break peanut butter cups into pieces and place a few into the bottom of each mini cake. Each dessert should get 1 peanut butter cup total. Finish with n'ice cream, press a few more pieces into peanut butter cup into the n'ice cream. Top with the last 2 pieces of peanut butter cup. Place in freezer to harden for 3 - 4 hours or overnight.
If making a 7" cake, pour about 1 inch of n'ice cream in the bottom of cake pan. Drop pieces of peanut butter cup throughout and finish filling adding peanut butter pieces as you fill. Save 1 peanut butter cup to decorate top with pieces. If desired, drizzle with melted chocolate and peanut butter.
Check out these other delicious peanut butter desserts
Keto grade A 1 glycemic load