Description
A salty, peanut butter and pretzel layer, coated with chocolate, topped by another fluffy, creamy peanut butter layer, and then sprinkled with chopped up vegan Thumbs Up bars. The perfect combo of salty and sweet.
Ingredients
Scale
For the Pretzel Crust:
- 2 c. gluten-free pretzels, grinded in a food processor until crumbly
- 5 Tbsp. coconut oil, melted (refined for non-coconut flavor)
- 1 Tbsp. peanut butter, melted
- 1 Tbsp. brown sugar, firmly packed
For the Peanut Butter Filling:
- 1 14 oz. can of coconut cream, chilled until completely solid
- 1 c. peanut butter (chunky or creamy)
- 1/2 c. agave or maple syrup
- 2 Tbsp. coconut oil
- 2 vegan Thumbs Up candy bars, chopped
Other ingredients:
- 2 Tbsp. dark cocoa (for the chocolate layer)
- 1 vegan Thumbs Up candy bar, chopped (to coat the tops)
Instructions
- Line a muffin tin with 10 muffin liners and set aside.
- Mix all the ingredients together for the crust until well-combined. Place approx. 1 Tbsp. of crust into each liner and firmly pat down. Place in the freezer.
- Using an electric mixer, fluff the solid coconut cream, peanut butter, and sweetener of choice until mixed well. Set aside 1/2 c. into a bowl.
- Add 2 Tbsp. dark cocoa into the 1/2 c. reserve. Mix together until blended.
- Evenly distribute the chocolate layer between each liner. With the back of a spoon, spread out the chocolate fluff to even distribute.
- Fold in the chopped up vegan Thumbs Up candy bar into the peanut layer. Evenly distribute on top of the chocolate layer and spread with the back of a spoon.
- Sprinkle each mini cheezcake with the other chopped up Thumbs Up candy bar.
- Freeze until completely set (at least 2 hours).
Nutrition
- Serving Size: 10
- Calories: 445
- Sugar: 33g
- Sodium: 210mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 2mg
