instructions

Frosting

1. Cut the butter into small slices first, then and Teddie Peanut Butter to a large mixing bowl and beat on medium speed until well combined and creamy. Cutting the butter first will help incorporate it into the peanut butter rather than adding the whole stick.
2. Next, add in the milk, extract, and powdered sugar. Reduce the hand mixer speed to low and cream all ingredients together until a nice fluffy consistency.⠀
3. If needed, add more milk to make it fluffy.
4. Optional: Let the frosting chill for an hour to firm up a little bit.
5. Then, transfer the frosting into a piping bag with a large piping tip of your choosing. Refrigerate any leftovers in an airtight container for up to a week (but let it reach room temperature before using).

Cupcakes

1. Using any premade cupcake mix, we opted for yogurt and applesauce as oil and egg substitutions (however you can use the ingredients listed or use substitutions). We added 1 cup of Teddie Natural Smooth to the mix for extra flavor.

instructions

1. Leave Cool Whip out to thaw at room temp for 2 hours.
2. Once the Cool Whip has thawed, in a mixing bowl, fold in the Oreo packet.
3. In a separate bowl, mix one banana and the peanut butter.
4. Add the banana and peanut butter into the Cool Whip bowl, slowly folding it all together and put in the freezer for 30 minutes to firm up.
5. Optional, add 1/2 of the other banana, mashed, to the bottom of your dessert cup.
6. Add the mousse into your dessert cup and top with a slice of banana.
7. Top with whipped cream or Cool Whip and serve!

instructions

1. Preheat the oven to 350 degrees and line an 8×8 glass pan with parchment paper.
2. Place your pretzels into a food processor and chop until tiny pieces form. Avoid chopping the pretzels too much. You want small pieces of pretzel to show in the crust of the bar.
3. In a large bowl, combine almond flour, coconut flour, and chopped pretzels. Add maple syrup, coconut oil, and vanilla. Mix until fully combined. Using your hands, pour dough like mixture onto your parchment paper and press down to form the bottom layer of the bar. Bake for 20 minutes.
4. After the bottom layer bakes, place in the fridge for at least an hour. (TIP: I place the glass pan on a dishtowel in the fridge to avoid removing the crust from the pan until it cools).
5. After crust is completely cooled, remove from fridge and mix together the peanut butter, coconut flour, and collagen in a small bowl. Spread the peanut butter filling evenly on top of the crust. It might be a little sticky. I find using your hands and a spoon is the easiest way to spread it evenly.
6. Next, place back in the freezer for about an hour. About 30 minutes before the hour is up, take your ice cream out of the freezer. Next layer the ice cream on top of the peanut butter filling. Using a rubber spatula evenly spread it across the entire crust. Place in the freezer for another hour.
7. In a small microwave safe bowl, melt your chocolate chips and coconut oil. Make sure to stir the chocolate consistently so that it doesn’t burn. Pour the melted chocolate over the ice cream layer. TIP: You’re going to want to do this step as fast as you can because once the warm chocolate hits the cold ice cream it will immediately start to harden. Have your crushed pretzels ready, so that once you pour the chocolate over the ice cream and spread it out you can immediately place additional pretzels on top.
8. Put back into the freezer for at least 2 hours before cutting. Store in the freezer for as long as you would like and ENJOY!

instructions

1. Combine pretzels and peanut butter in a small bowl and stir well.
2. Cover bowl with plastic wrap and place in the refrigerator for at least one hour.
3. Meanwhile, prepare a baking sheet with parchment paper.
4. Remove bowl from the fridge (dough should be pretty firm, if it’s not, place it back in the fridge until it sets a bit more).
5. Once the dough is firm, use a small cookie scoop and scoop dough into balls placing each onto the prepared baking sheet.
6. Place tray with dough balls into the freezer and allow to set for another hour.
7. Right before pulling out of the freezer, melt the chocolate (either in 30 second increments in the microwave, stirring between each 30 seconds until the chocolate is melted or over a double boiler). Pull the balls out of the freezer and pour chocolate over.
8. Place back into the freezer to allow the chocolate to set.