A great after school or work snack – these cinnamon sugar cakes provide the perfect fluffy sweetness that compliments the creamy peanut butter pudding in each delicious bite.
Prep time: 10 minutes
Total time: 10 minutes
Yield: 3-4 servings
Ingredients:
- 4 Cinnamon Brown Sugar Mini Cakes (1 for each pudding cup)*
- 2 cans of full fat coconut cream, chilled overnight with liquid removed
- 3 Tbsp of smooth peanut butter
- 1 Tbsp of white granulated sugar
- 1 tsp of vanilla extract
Instructions
- Chill your coconut cream overnight. The next day, in a medium sized bowl, scoop out the chilled coconut cream. Reserve the liquid for smoothies or other recipes.
- Using a mixer or a fork, beat the coconut cream until combined together, and light and fluffy, about 45 seconds.
- Then add remaining ingredients and blend together for another 1-2 minutes. Place the bowl in the fridge for 1-2 hours to chill before portioning into small cups.
- Portion peanut butter pudding into 4 cups, push down 1 Cinnamon Brown Sugar Mini Cakes into each cup. Enjoy chilled.
* Please note Cinnamon Brown Sugar Mini Cakes are seasonally Available.