New OPL with the Bensons

I made some brownies the other day and they were delicious! However, I feel that chocolate is incomplete without peanut butter. I know peanuts are totally not paleo, so you could certainly use almond butter in place of peanut butter here, but I have yet to make that jump. I am quite content in my peanut butter bubble.

I am trying not to flood the site with nothing but dessert recipes, because this stuff really should be eaten in moderation, but I’m having some serious sweet cravings lately so it’s been hard. Not to mention that work has consumed most of my days so I have had very little time to get new recipes on the site, and for that I apologize. Hopefully that will change soon. So in the meantime, make some brownies, slather some peanut butter frosting on them, and don’t feel too guilty about it.

PS: If you’re making this frosting for a pan of brownies, I would suggest you cut it in half. A full batch of frosting would be enough to cover two pans of brownies, unless you like a LOT of frosting…

Peanut Butter Frosting

Peanut Butter Frosting

Yield: 1 cups
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 3/4 cup Palm Shortening
  • 3/4 cup Smooth Natural Peanut Butter, no sugar added
  • 1/3 cup Raw Honey
  • 1/2 tsp Pure Vanilla Extract
  • 1/8 tsp Sea Salt

Instructions

  1. Beat palm shortening and peanut butter on high speed until creamy and smooth.
  2. Add honey, vanilla, and salt.
  3. Beat on medium speed for about 45 seconds to combine.
  4. Scrape down the sides of the bowl and continue beating on high speed until the frosting is thick and fluffy, about 3-4 minutes.
  5. You can use right away, or place in the refrigerator for about an hour to let it firm up. The refrigeration step may be necessary if you are in a high-humidity climate (I am not).
  6. Serving options: frost cupcakes, cakes, or brownies; eat by the spoonful (seriously)

Notes

Recipe adapted from: http://theartistsplate.wordpress.com/2013/02/26/spectacular-dark-chocolate-cake-with-peanut-butter-frosting/

Nutrition Information:
Yield: 16 Serving Size: 1 Tbsp
Amount Per Serving: Calories: 118Total Fat: 10gSaturated Fat: 2gUnsaturated Fat: 0gSodium: 49mgCarbohydrates: 5gSugar: 4gProtein: 2g

Nutrition is calculated by a third party and may not be 100% accurate

 

14 comments
    1. It’s labeled paleo because it can be made with ANY nut butter, I just chose to make it with peanut butter. Someone said they would try it with macadamia butter. I bet that would be fantastic!

    1. I’m sure you could but there are 2 reasons I didn’t: coconut flavor changing the taste of the frosting & coconut oil has a lower melting point so I was worried the frosting would be too soft. If you try it out, let me know how it works. Good luck ๐Ÿ™‚

  1. 5 stars
    I did try it with coconut oil, and it was great! It was softer, and needs to be kept in the refrigerator. My coconut oil was liquid when I began, so I mixed everything, then froze it for 10 minutes and it whipped up very nicely! I also used Stevia in place of the honey. Great!

  2. I just wanted to tell you that this is my go-to frosting recipe!!!! I’ve had it 3 times with almond butter, using butter instead of palm shortening because I could never find it in stores…so delicious! I finally ordered some because I really shouldn’t be eating dairy anyway, and this time i used the shortening and sunbutter for a more peanut like flavor. I love it both ways and have to give major props to you for making such a easy and delicious recipe.

  3. Have you ever had it separate on you? I only mixed for 3 minutes, no moisture in the bowl, and it got lumpy all of a sudden and separated with a white liquid on top. I donโ€™t know if the palm separated of the honey seized… tastes ok but the texture is terrible :/

    1. I haven’t had that happen before. Honey can seize, but it never has for me in this recipe. I usually wind up with a slightly heavy but fluffy frosting. I’m sorry yours separated.

      1. I tried again with a different peanut butter and less honey and it came out nicely. I looked and the PB I used the first time was a โ€œspreadโ€ that already had palm oil in it, so I wonder if that did it. In any case, second time worked and I will do it again this weekend for a B Day party ๐Ÿ™‚

  4. I’m sorry, but this was the worst thing that I’ve ever tasted in my life, and it ended up chunky not smooth at all. I filled the recipe to a T. I ended up throwing the entire thing out, and I had to find another recipe this morning as it was for a cake that’s for dessert this evening.

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