Organic Peanut Flour, De-fatted, (2lbs) by Anthony's, Light Roast 12% Fat, Verified Gluten-Free 1- cups ice 1- cups unsweetened almond milk 3 tablespoons peanut butter 2 tablespoons Anthonys Peanut Flour teaspoon Anthonys Xanthan Gum Stevia or maple syrup to taste teaspoon vanilla extract Chocolate chips, coconut flakes, and chopped peanuts for topping Toppings of choice (chocolate chips, coconut flakes, chopped nuts, berries, etc.) Place the ice in the blender and pour the almond milk over. Add the peanut butter, peanut flour, xanthan gum, stevia or maple syrup, and vanilla. Blend on high until very smooth. Transfer to bowl and top with chocolate chips, coconut, and peanuts. cup peanut butter cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 2 tablespoons maple syrup 3 tablespoons Anthonys Pea Protein cup Anthony&#039;s Organic Extra Virgin Coconut Oil, melted 2 teaspoons maple syrup cup Anthonys Cocoa Powder In a bowl, combine the peanut butter, coconut oil, maple syrup, and pea protein; mix well. Divide between 8-10 foil muffin liners. Freeze until set. In another bowl, combine the coconut oil, maple syrup, and cocoa powder; mix well. Divide between the muffin liners on top of the peanut butter layer. Freeze until set. cup softened Anthony&#039;s Organic Extra Virgin Coconut Oil cup peanut butter cup Anthonys Peanut Flour cup Anthonys Pea Protein 6 tablespoons powdered sugar cup Anthonys Coconut Flour Dash salt In a mixing bowl, combine the coconut oil, peanut butter, peanut flour, and pea protein. Add the powdered sugar, coconut flour, and salt; mix well. Drop by tablespoonfuls onto cookie sheet and press down with a fork. Chill until set.