I wanted to make candy corn-flavored icing, so the inner Iron Chef came out. a great match for chocolate cake. Voila!
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 1 cup whole-milk ricotta cheese
- 2 tablespoons roasted honey peanut butter (such as Skippy®)
- 2 tablespoons powdered peanut butter (such as PB2®)
- 2 tablespoons sugar-free peanut butter-flavored syrup (such as Torani®)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Combine ricotta cheese, peanut butter, peanut butter powder, peanut butter syrup, cocoa powder, honey, vanilla extract, and salt in a mini food processor. Process until all ingredients are well incorporated, 1 to 2 minutes. Refrigerate until cold or ready to serve.
- I used sugar-free peanut butter syrup, but regular peanut butter syrup will do.