Gluten Free Dairy Free Sugar Free Low Carb Keto
This cake may look complicated, but it is easy peasy! It goes together quickly and simply. You can do this.
There are now several companies that make a non-GMO or organic peanut butter cups, such as Unreal or Justin's, so you can keep the candy clean as well. I chose Lily's Dark Chocolate Peanut Butter Cups to keep the sugar content low, there is also a milk chocolate version from some of the brands.
So pick your healthier version of a peanut butter cup and then whip out the food processor so the magic can happen.
Prep time 20 minutes
Total time 3 - 4 hours for freezing
Makes 6 cupcakes or 12 mini cheesecakes or a 7" Springform pan
Chocolate base:
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 pasture fed butter (if not dairy free)
1 Tablespoon sprouted ground flax 1/4 teaspoon ceylon cinnamon Pinch of pink salt
Combine all ingredients in food processor until well blended and uniformly moist. Press into the bottom of silicone cupcake molds, 7 inch springform pan or mini cheesecake pan
.
Vanilla N'ice Cream:
1 cup cashews, soaked for at least 4 hours or overnight
1 can full fat coconut cream
1 cup riced cauliflower
2 Tablespoons shortening, optional, reduces icy texture when frozen
1/2 cup monk fruit
Add 2 scoops vanilla collagen 1 Tablespoon vanilla
1/8 teaspoon vanilla bean powder (optional)
Peanut Butter cups of choice, chopped
Clean food processor after making chocolate base. Put all ingredients into clean food processor and blitz for a couple of minutes till creamy.
Pour over chocolate base, filling each cavity till full. Or pour into springform pan.
Take chopped peanut butter cups, reserving a few pieces to place on the top, and press them down into the n'ice cream cake mixture evenly dispersing them. It may be easier to pour in enough n'ice cream to cover the bottom, place in some cups, add some more n'ice cream, place in some cups, then cover with n'ice cream for a more controlled addition of the peanut butter cups.
Place in freezer, ensuring pan is level, and freeze till hardened. Once fully frozen top with drizzle.
Chocolate drizzle
1 cup chocolate chips
1/8 cup coconut oil
Melt chocolate and oil over low heat. Stir together. Drizzle while warm over tops of cake(s) before serving, keep extra in fridge.
Additionally, drizzle peanut butter over top of cakes before serving if desired. If needed add a little oil to the peanut butter so it is smooth enough to drizzle. If not using a natural peanut butter, then warming it should allow it to drizzle better.
Place additional peanut butter cup pieces on top for decoration.
Allow to soften for a few minutes before serving...Enjoy!
Making desserts that help keep you on track in your journey to better health is super important to me. Indulging on occasion is fine, but sometimes we want to be able to fully enjoy a sweet dish without spiking our blood sugar, or adding to internal inflammation. These desserts are designed to fully support your decision to be healthier. They contain nothing artificial, and all ingredients promote a healthier you.
If you love these dessert recipes and using monk fruit as a sweetener, the best price I have found is on Amazon, Classic or Golden larger bags.
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