Peanut butter and chocolate is a great combination. I don’t think so. The recipe can be used with any nut butter or seed butter. Since I was out of peanut butter, I ended up using a mixture of almond, peanut and cashew butter. It is SOOO delicious!! !
Allergy to nuts? Sunflower seed butter is a good alternative.
Prep Time
5
Cook Time
5
Total Time:
10
Serves:
24
Ingredients:
- Coconut oil, 1/2 cup
- 1/4 cup peanut butter
- 1/4 cup almond butter
- Cashew butter, 1/2 cup
- 1/4+1/8 cup Maple Syrup
- 1/2 cup raw cacao powder
- Coconut flakes 2 cups
The drizzle on the top:
- Coconut oil 1 TBSP
- Nut butter of choice, 2 TBSP
Directions:
- Melt the coconut oil in a medium-sized pot over low heat.
- Add the nut butters, and whisk or stir until fully melted.
- Continue mixing the maple syrup with raw cacao powder.
- Place the coconut flakes in a food processer and blend them until they have a consistency similar to flour.
- Continue mixing the ingredients in the pot.
- Pour the mixture in the loaf pan after lining it with parchment paper.
- If you would like to add a nut butter swirl, simply melt 2 TBSP coconut oil with 1 TBSP nutbutter and combine.
- Pour the mixture over top, and then using a toothpick make swirl patterns. This part is optional.
- Freeze overnight
- Use a sharp, well-sharpened knife to cut them after they have thawed for 10-15 minutes. If you want to cut them more easily, run the knife in hot water.
- Keep in the refrigerator.
