1 cup Teddie Organic All Natural Creamy Peanut Butter
2.5 oz chocolate bar
1/4 cup coconut oil
2 tbsp of maple syrup
Melt the chocolate bar and coconut oil and pour in the bottom of a 8×8 square mold or you can use a large ice cube tray to make individual fudge bites.
Mix together Teddie Organic All Natural Creamy Peanut Butter and maple syrup and pour mixture on top of the chocolate mixture.
Refrigerate until set and enjoy!
INGREDIENTS (Peanut Butter Cupcake):
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
⅔ cup Teddie Smooth All Natural Peanut Butter
8 tbsp softened butter
¾ cups dark or light brown sugar
1 tsp vanilla extract
¼ cup reduced fat milk
INGREDIENTS (Peanut Butter Frosting):
5 tbsp butter
1 cup Teddie Smooth All Natural Peanut Butter
1 cup confectioners sugar
⅓ cup whole milk
1 tsp vanilla extract
¼ tsp salt
¼ cup of your favorite jam or jelly
Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth. Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla extract.
Slowly, beat in the dry ingredient mixture, alternating with the milk.
Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
While the cupcakes are in the oven, you can begin making the frosting.
Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy. Add in the peanut butter until combined. Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended). Fill the hole with about one teaspoon of jam/jelly. Then frost the cupcake with peanut butter frosting.
NUMBER OF SERVINGS: 12 cupcakes
1 can organic, full-fat coconut milk
¼ cup pure maple syrup
1 tbsp tapioca starch
¾ cup soaked cashews
½ cup cashew milk
½ cup Teddie Peanut Butter
1 ½ tsp vanilla extract
¼ tsp sea salt
⅓ cup chocolate chips, chopped
Bring the coconut milk and maple syrup to a simmer on the stove, whisking constantly to combine.
Once the mixture is simmering, add the tapioca starch and continue to whisk until the starch is evenly mixed throughout. There should be no lumps and the starch should start to thicken the mixture.
Take the mixture off the heat and transfer to a bowl to cool completely.
Once cooled, add the mixture to the blender with all other ingredients, except the chocolate chips, and blend until the mixture is completely smooth.
Using a spatula, fold in the chocolate chips and then transfer the mixture into your ice cream maker.
Every ice cream maker is different, and you may need to freeze the ice cream maker bowl over night.
Churn the ice cream for as long as the directions on the maker tell you to (probably around 20 minutes).
Once the time is up, transfer the mixture (it should be soft-serve consistency) to a container and place in the freezer to harden completely.
When it is ready to serve, don’t forget to top it with more Teddie Peanut Butter!
1 Dark Chocolate Eating Evolved Classic Coconut Butter Cup
1 tbsp Teddie Chunky Peanut Butter
1 tsp chia seeds
Top a dark chocolate coconut cup with Teddie Chunky Peanut Butter, chia seeds and one perfect raspberry.