PEANUT BUTTER DESSERTS 4 WAYS
CHOCOLATEY PEANUT BUTTER SWIRL BROWNIES
Servings: 9
INGREDIENTS
Peanut Butter Mixture:
¾ cup creamy, unsalted, sugar-free peanut butter
2 tablespoons maple syrup
2 tablespoons coconut oil, melted
½ teaspoon pure vanilla extract
¼ teaspoon salt
Brownie Batter:
6 ounces dark chocolate, cut into chunks
½ cup coconut oil
3 large eggs
¼ cup brown sugar, lightly packed
¼ cup maple syrup
2 teaspoons pure vanilla extract
⅔ cup whole wheat flour
½ teaspoon baking powder
¼ teaspoon salt
PREPARATION
1. Preheat oven to 325˚F/170˚C.
2. In a small mixing bowl, combine peanut butter, coconut oil, maple syrup, vanilla extract, and salt. Mix until combined. Set aside.
3. Place chocolate and coconut oil in a medium-sized microwave safe bowl.
4. Microwave on high for 15 second intervals stirring in between until chocolate is melted. Let cool.
5. Add eggs, maple syrup, brown sugar, and vanilla extract. Mix until combined.
6. Add flour, baking powder, and salt. Mix until combined.
7. Pour brownie batter into a greased, parchment lined, 8 inch by 8 inch baking pan making sure that the parchment is overlapping the pan.
8. Pour peanut butter mixture in several stripes across the top of the brownie batter.
9. With a knife, swirl the peanut butter mixture into the brownie batter.
10. Bake for 25-30 minutes.
11. Let cool before cutting.
Enjoy!
DARK CHOCOLATE PEANUT BUTTER BANANA BITES
Serves 6
INGREDIENTS
3 large bananas
½ cup all-natural peanut butter
½ cup melted dark chocolate
1 tablespoon coconut oil
PREPARATION
1. Place wax paper on a large baking sheet.
2. Slice bananas into ½-inch thick rounds.
3. Spread peanut butter on a slice of banana, then top with another slice.
4. Lay the bites on the prepared baking sheet and freeze until solid, for about an hour.
5. In a small bowl, melt dark chocolate with coconut oil until smooth.
6. Remove frozen banana bites from the freezer. Dip the bites into the melted chocolate, place back on the wax paper and freeze for an additional hour.
7. Can be stored in an airtight container in the freezer for up to 2 weeks.
8. Enjoy!
CHOCOLATE PEANUT BUTTER RICE CRISPY BARS
Servings: 10
INGREDIENTS:
Rice Crispy Bars:
* 3 cups brown rice cereal
* 1 cup natural peanut butter
* ½ cup honey
* 1 teaspoon vanilla extract
Chocolate Drizzle:
* ½ cup dark chocolate, melted
* 2 tablespoons coconut oil
* Baking dish
* Parchment paper (optional)
PREPARATION:
1.In a microwave safe bowl, heat the natural peanut butter, honey, and vanilla extract for 1 minute. Mix well.
2.Add the brown rice cereal to the mixture.
3.After well combined, pour into a greased or parchment lined baking dish and evenly spread.
4.Chill until solid.
5.After the crispy mixture is solid, cut into pieces.
6.In a microwave safe bowl, heat the dark chocolate and coconut oil. Mix well.
7.Dip the bottom part of the bars into the dark chocolate. Drizzle remaining chocolate on top.
8.Chill until solid. Store in the refrigerator in an airtight container.
9.Enjoy!
5 INGEDIENT CHOCOLATE PEANUT BUTTER CUPS
INGREDIENTS
For the chocolate:
1 cup dark chocolate, chopped
¼ cup coconut oil
1 teaspoon vanilla extract
For the peanut butter:
½ cup all-natural peanut butter
¼ cup honey
2 tablespoons coconut oil
Muffin tin
Muffin tin liners
PREPARATION
1. Line a muffin tin with muffin tin liners.
2. In a bowl or measuring cup, add the dark chocolate and ¼ cup coconut oil.
3. Microwave for 30-second intervals until melted, stirring each time.
4. Stir in vanilla extract.
5. Pour half of the chocolate mixture into the liners (just enough to cover the whole bottom). Save the other half for the top layer.
6. Freeze for 15 minutes.
7. In a bowl or measuring cup, add the peanut butter, honey, and 2 tablespoons coconut oil.
8. Microwave 15 seconds or until slightly melted and pourable.
9. Pour mixture evenly into the muffin tin.
10. Freeze for 5 minutes.
11. Pour remaining chocolate mixture on top of the peanut butter layer.
12. Freeze until firm, about 1 hour.
13. Store in the refrigerator until ready to serve.
14. Enjoy!
