Desert: Peanut Butter Parfait – by HazelRae

For the brownies
•3 tbs coconut oil
1 cup dairy free chocolate chips
1/3 cup + 3 tbs brown rice flour
1/3 cup tapioca flour
1/4 tsp sea salt
3/4 cup maple sugar
1 tsp vanilla extract
3 eggs, beaten
1/2 cup peanut butter chips

Preheat oven to 350 F. Line an 8×8 brownie pan with parchment paper. Mix the rice flour with the tapioca flour and set aside. In a small pot on low heat, melt the oil, then stir in the chocolate chips and melt. Remove from heat and stir in the salt, sugar, vanilla and eggs. Next, slowly stir in the flour mixture. Once that is completely combined, fold in the peanut butter chips. Bake for 30 minutes. If you can’t find peanut butter chips, try white chocolate chips or regular chocolate chips.

Peanut Butter Mousse:
•4 oz. cream cheese, softened
•1/2 cup creamy peanut butter
•1/2 cup powdered sugar, sifted
•1/2 tsp vanilla extract
•3 tbs heavy cream

Additional Toppings:
•Whip Cream
•Chopped Peanut Butter Cups

Instructions:

In a large bowl, using an electric hand mixer, beat together the peanut butter mousse ingredients until light and fluffy – about 3 minutes.

Assembly:

Cut up the brownies into small pieces and layer on bottom of your glasses. Then scoop out peanut butter mousse and layer it on top of the brownie. Top with whip cream and chopped PB cups. If you are making the peanut butter mousse ahead of time, cover and place it in the fridge.

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About mogway

Everyone sees what you appear to be, few experience what you really are! I usually give people more chances than they deserve but once I'm done, I'm done. I'm a bitch with wifi
This entry was posted in Cooking with Amber, Deserts, HazelRae Wildrose and tagged , , , , , , . Bookmark the permalink.

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