Peanut Butter Chips are one of my guilty pleasures, ... and for good reason...cause they be AWESOME!!! Sprinkle these in and on your frosted pudding cake and you have layers and layers of peanut butter goodness in every single bite!!! The perimeter has a firm peanut flair, while the center consists of fluffy peanut clouds that melt in your mouth with every buttery bite. Each of these nine pieces has 217 calories, 11.3g net carbs and 18.8g protein. Get your butta on and try these very very soon ;)
Ingredients~
1 Peanut Butter Supreme Quest Bar
2 Tablespoons Almond Milk ( I use the 30 cal/cup)
1 Tablespoon Coconut Butter
1 Jumbo Egg
1/3 cup Egg Whites
5.5oz baked, cooled, and mashed Sweet Potato
6oz 0% Greek Fage Yogurt
1 scoop Cellucor Peanut Butter Marshmallow Protein Powder
1 cup Vitacost Peanut Butter Slim powdered Peanut Butter
1/4 cup Nutiva Coconut Flour
2 Tablespoon Swerve Granular Erythritol
1 teaspoon Baking Powder
1/2 teaspoon Salt
Dash Cinnamon
Dash Vanilla
1oz Sunspire Peanut Butter Chips
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2 Tablespoon Sweet It ( purchased at www.MySweetSolution.com)
2 Tablespoon Coconut Butter
1/2 cup Vitacost Peanut Butter Slim powdered Peanut Butter
3 Tablespoon 30 cal/cup Almond Milk
1/2oz Sunspire Peanut Butter Chips
Tear the Quest Bar into pieces and stir together with Almond Milk, microwave for 30 seconds, stir til smooth. Add to food processor along with all the other ingredients in first set of ingredients, except for the Peanut Butter Chips. Pour into Pam sprayed 9X9 and top with 1oz Peanut Butter Chips, bake at 375 for 30-35 minutes, should be firm around the edge but still slightly wet in the middle. Remove and cool. Meanwhile, heat Sweet It and Coconut Butter in microwave for 30 seconds, stir in powdered Peanut Butter and Almond Milk til smooth. Frost cooled cake and sprinkle with remaining 1/2oz Peanut Butter Chips. Enjoy ;)
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