Frozen Chocolate Peanut Butter Pie Cups
Layer after layer of chocolatey-nut butter goodness makes these frozen treats so hard to resist.
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Servings: 12
Ingredients
Gluten Free Graham Cracker Crust
- 1 cup finely chopped homemade gluten free graham crackers -- gfJules® Gluten Free Graham Cracker Mix
- ¼ cup granulated sugar
- 4 Tablespoons butter or non-dairy alternative like Earth Balance®, melted
Nut Butter Pie Filling
- ¾ cup cream cheese dairy or non-dairy, room temperature (like Follow Your Heart®, Go Veggie®, Kite Hill®, Miyoko's Creamery®, Daiya® ...)
- 1 cup sifted confectioners’ sugar
- 1 cup smooth peanut butter or other seed or nut butter of choice
- ½ cup vegan creamer soy, almond, or coconut – Silk® or So Delicious® or half and half
- 9 ounces whipped topping like So Delicious® CocoWhip or homemade coconut whipped cream
- ½ cup chopped Snickers or other favorite chocolate-caramel bars like No Whey!
Chocolate Ganache
- ½ cup semisweet chocolate chips dairy or non-dairy (Enjoy Life® or Pascha®)
- ½ cup vegan creamer soy, almond, or coconut – Silk® or So Delicious® or half and half
Topping
- ¼ - ½ cup chopped Snickers or other favorite chocolate-caramel bars like No Whey!
- 2 Tablespoons smooth peanut butter or other seed or nut butter of choice
- 1/8 cup mini semisweet chocolate chips dairy or non-dairy (like Enjoy Life® or Pascha® Organic)
Instructions
- Preheat oven to 350°F.
- Line 12 muffin tins with cupcake papers.
- In a small bowl, stir to combine crushed gluten free graham crackers, sugar and butter, stirring with a fork until uniform. Squeeze some mixture between your fingers to see if it holds its shape; if it’s too crumbly, add more melted butter until the mixture holds together.
- Portion crust mixture evenly among the 12 muffin cups (approximately one large tablespoon each) and press into the bottom of the liners. Bake for 8 minutes. Remove to cool while preparing filling.
- In a large mixing bowl, beat confectioner’s sugar and cream cheese until light and smooth. Stir in peanut butter. Add the creamer or half-and-half. (If using a thin “natural” peanut butter, you may need to add an extra ¼ cup of confectioner’s sugar to make the filling thicker.) Fold in the whipped topping and chopped candy until uniformly mixed and smooth.
- Spoon filling into muffin tins up to the top. Freeze until firm, at least one hour.
- Prepare the Chocolate Ganache by combining chocolate and creamer in a double boiler over medium-high heat, stirring just until the chocolate is melted and the mixture is smooth.
- Remove from heat and allow to cool slightly, then spoon over each frozen nut butter treat. Return to the freezer until the ganache is cold and set.
- Chop more candy for the topping, then set aside. Gently melt nut butter then transfer to a pastry bag or small plastic bag with a tiny corner cut out. Squeeze to drizzle over the frozen treats, then sprinkle with chopped candy and chocolate chips.
- Freeze for at least 4 hours more before serving.
Notes
From the No Whey! website: Candy Bars are Vegan, All Natural, Dairy Free, Milk Free, Lactose Free, Peanut Free, Tree Nut Free, Egg Free, Soy Free, Wheat Free, Gluten Free.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.