Mix a packet of Hot cocoa with 3T water to make a paste. Take 1 Tbsp peanut butter, mix 1/3 of it into the hot cocoa paste. Put half the cocoa paste into a nonstick cupcake liner or small container. Press it up the sides a bit. Put the remaining peanut butter in the center. Put the rest of the paste on top and smooth it with a wet finger. Put in a baggie in the freezer for several hours.
For the chai one, which tastes like pumpkin pie to me, do the same procedure but use Chai Latte instead of Hot Cocoa, and use 1 Tbsp cream cheese instead of peanut butter. I added a small amount of sf maple syrup to the cream cheese filling.
Originally Submitted
11/7/2011
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