Maria Fernanda López
Jun 5, 2019
Peanut butter is an old classic, right? Somehow the taste never gets old for a lot of us. The other day I was inspired by all the Easter recipes, which a lot of them included, peanut butter chocolate eggs, of course!
This is an Easter classic if you celebrated Easter by haunting out some eggs. I remember my parents hiding all types of treats before going to church and to celebrate with our family. Those were lovely memories. Do you got any?
Well, the inspiration was by all of the recipes and memories. These time I wanted to create something indulgent, healthy, classic, low carb and delicious. And as most of my recipes, these are so easy to make! No oven needed, or any blender.
These are perfect to stick in the freezer and to enjoy at any time of the day and any day of the year! As the days are getting warmer these are the perfect cool treat!
Cream pies? Yes! The consistency is creamy, just make sure to pop them out of the freezer 2 minutes before eating them, or maybe, just straight out of the freezer, the consistency is soft enough!
These are also:
- Vegan
- Dairy free
- Low carb
- No refined sugars
- Gluten free
- Indulgent
- Nutritious
We will be using a list of nutrient dense ingredients! Does it get better? Well, yeah! Add some low carb chocolate chips on top and BAM! a bomb recipe!
Try More Recipes:
Peanut Butter Coconut Cream Pies
By Maria Fernanda Lopez
Serves 12
Ingredients
Layer one:
1 cup of peanut flour
1 cup of coconut cream
2 Tbsp of beef gelatin
2 Tbsp of monk fruit
Layer two:
1 cup of almond milk
1/2 cup of shredded coconut
2 Tbsp of beef gelatin
2 Tbsp of monk fruit
1/4 cup of low carb chocolate chips
.
Method
First layer:
In a bowl mix the dry ingredients. Then add the coconut.
Pour the mix in 12 silicone muffin cups.
Freeze for 30 minutes.
Second layer:
Mix the dry ingredients and then add the almond milk.
Pour the mix over the 12 muffin cups, top with chocolate chips and freeze again for 1 hour.
Nutritional Facts (per serving) 124 kcal
Fat: 8.g
Carbs: 4.9g
Fiber: 2.7g
Protein: 7.3g
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