Using PB2 Pure (an unsweetened, zero-added-salt, 100% roasted peanut powder) requires adding a small amount of liquid to reconstitute the powder into a thick filling while keeping the recipe entirely oil-free, low-fat, and sugar-free.
Ingredients
- Peanut Butter Filling:
- ¾ cup PB2 Pure Peanut Powder
- 3 to 4 tablespoons date paste (or 2 tablespoons maple syrup)
- 3 to 4 tablespoons water (add 1 tablespoon at a time)
- ½ teaspoon vanilla extract
- Optional: ⅛ teaspoon iodized salt (whisked into the dry powder first)
- Chocolate Shell:
- 1 ¼ cups vegan dark chocolate chips or unsweetened chocolate discs
Updated Instructions
- Mix Dry Ingredients: In a small bowl, whisk the PB2 Pure powder and the optional ⅛ teaspoon of iodized salt together. This ensures the salt distributes evenly so you don’t get salt pockets.
- Form the Filling: Stir in the date paste and vanilla extract. Slowly add water, one tablespoon at a time, kneading the mixture with your hands until it forms a thick, moldable dough. Chill in the fridge for 10–15 minutes.
- Melt the Chocolate: Melt your vegan chocolate chips using a double boiler or in the microwave in short 15-to-20-second intervals, stirring frequently until smooth.
- Assemble the Cups: Line a mini or regular muffin tin with cupcake liners. Spoon 1 tablespoon of melted chocolate into the bottom of each liner. Divide your PB2 dough into small balls, flatten them gently into discs, and place one center disc directly onto the chocolate layer.
- Cover & Set: Spoon the remaining melted chocolate over the top of each cup to seal the peanut filling completely. Freeze for 20–30 minutes or refrigerate for 1 hour until completely solid.
This recipe yields about 6 regular-sized or 12 mini peanut butter cups
Choosing the PB2 Pure version cuts out roughly half the calories and 75% of the total fat per cup. More importantly, it completely eliminates refined sugars, factory chemical preservatives, and reduces refined sodium, giving you a whole-food snack that respects a strict low-SOS lifestyle.