Ali's Chocolate Peanut Butter Squares
Prep Time
15 minutes
Prep Notes
Feel free to try different nut or seed butters, because they all work really well with this recipe. I've tried peanut and cashew, but there's also almond, walnut, and sunflower seed butter.
For the dark chocolate chips, use your favorite kind. I've even used the Lily's stevia-sweetened dark chocolate chips (and sometimes the bars) and those work well too for a lower sugar content.
Cooking Time
15 minutes to prep, 30 minutes in freezer
Yields
About 20 squares
Ingredients
1 cup nut or seed butter
1/2 cup coconut oil, liquid
1/4 cup maple syrup
1/2 tsp. vanilla extract
1/2 tsp. sea salt
1 cup dark chocolate chips
Directions
In a food processor mix all ingredients except chocolate until smooth. Scoop mixture into a 8x8 parchment-lined baking pan and pop into the freezer for at least 15 minutes (or more) to harden. While base is in the freezer, gently melt the dark chocolate over low heat or a double boiler, and then pour it on top of the nut-butter base. Smooth it out and place in freezer again for 15 minutes to set.
After 15 minutes, take the pan out of the freezer and cut the dessert into squares. (Note: the longer it's in the freezer, the harder it is to get nice shaped squares without cracking the chocolate. I find it easiest to pull out the parchment, turn the squares upside down and cut them that way. If you don't care about perfectly-shaped squares, then cut them whenever you want!).
Store in freezer or fridge.
Credit
Ali O'Shinsky