It’s National Peanut Butter Day! This is my favorite peanut butter recipe, it’s a frozen PB&J with a smooth ice cream texture, filled with frozen raspberries.
RECIPE:
INGREDIENTS:
1 c vegan white chocolate
1 c peanut butter or powdered PBFit peanut butter
1 plant based milk carton
2 c frozen raspberries
DIRECTIONS:
1- In a sauce pan, melt the chocolate, pour in the plant based milk and add the peanut butter. Whisk, bring to a boil, reduce heat and let simmer for 5 minutes. Whisk frequently, watch closely so it doesn’t boil over. Let cool for 10 minutes before the next step.
2- Peel open the top of the milk carton. Add in a few frozen raspberries, then pour in some of the sauce pan mixture, gradually add raspberries and then more of the sauce pan mixture until it’s filled to the top of the milk carton.
3- Freeze the milk carton for at least 4 hours and leave in the freezer until you’re ready to eat, it can last in the freezer for weeks.
4- When you’re ready to eat it, cut the milk carton on two of the sides then peel the back revealing the frozen PB&J. Cut into small square and enjoy!
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