Frozen Peanut Butter Cups

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These frozen peanut butter cups are a bite-sized delight and can be made in muffin tins or silicone molds. They are a hit in our household and never last long in the freezer! For more flavors, check out my mini mint and lemon pies!

Frozen peanut butter cups with a peanut butter banana filling and carob crust. These were made using silicone baking molds.

Ingredients:

Crust:

  • 1/2 cup almonds

  • 1/2 cup cashews

  • 2 Tbsp carob powder (you may also use cocoa powder, but you may need to add a little extra maple syrup to counteract its bitterness)

  • 1.5 tablespoon coconut oil, melted

  • 1 tablespoon pure maple syrup

  • 1/2 teaspoon vanilla extract

  • pinch of sea salt

Peanut butter filling:

  • 1/2 cup peanut butter

  • 2 bananas, mashed

  • 1/4 tsp salt (if using unsalted peanut butter)

Instructions:

  1. Line a muffin tin with parchment baking cups, and set aside. Alternatively (which I prefer), use silicone molds which don’t require parchment baking cups and allow you to “pop” out the treats when they are frozen.

  2. Prepare the crust: Pulse the almonds and cashews in a food processor or blender, until a fine powder is formed. Add in the remainder of the crust ingredients until a uniform dough is created.

  3. Scoop the dough by a heaping tablespoon (for large muffin tins) or half-tablespoon (for smaller muffin tins), and drop it into the bottom of each muffin cup. Use your fingers to press the crusts down firmly. If you’d like, save a small amount of crust aside to sprinkle on top of your treats.

  4. Make the filling: Mix all ingredients for the filling in a small bowl. Divide the filling batter evenly among the muffin cups. Place in the freezer to set for at least 3 hours before serving, or until they are completely firm.

  5. Serve directly from the fridge or freezer for best texture, and keep any leftovers well chilled.