Name a More Iconic Duo ... I'll Wait

CHOCOLATE & PEANUT BUTTER.

The most iconic and delicious duo there possibly is. It's just the best of both worlds, ya know? I've talked about how dark chocolate (in moderation of course) has some pretty wicked heart health benefits because it's full of antioxidants, and peanut butter is an excellent source of healthy fats and protein - so, it's kind of like they were meant to be together ... Anyways, my point is with it being Easter and all, it's a great time to have a couple sweet treats. I always like to avoid stomach aches with healthier alternatives to some of my favourite recipes, so here's a couple I'll be enjoying this Easter weekend!

Homemade Reese's PB Cups

Ingredients

Chocolate Layer

  • 3 Tbsp of Cacao Powder
  • 1/4 Cup of Coconut Oil (melted)
  • 2 Tbsp of Maple Syrup
  • 1 Tbsp of Almond Milk
  • 1 Tsp of Vanilla Extract

Peanut Butter Filling

  • 1/4 Cup of All-Natural Peanut Butter
  • 1 Tbsp of Coconut Oil (melted)
  • Dash of Vanilla Extract

Directions

  • Melt the coconut oil and combine with cacao powder, maple syrup, almond milk and vanilla extract
  • Mix until fully combine
  • Spray mini muffin tray or ice cube try with coconut oil/ non-stick spray
  • Pour mixture to coat the bottom and place in freezer for 10 minutes, saving the rest of the chocolate mixture for after
  • In a separate bowl, combine peanut butter, coconut oil and vanilla extract for the peanut butter filling
  • Take tray out of freezer and pour in the peanut butter mixture to tray and place in freezer for another 10 minutes
  • Finally, pour the rest of the chocolate mixture in the tray and place in freezer until you want to enjoy!

 

Black Bean Brownies with PB Bombs

Ingredients

Brownie Base

  • 1 ½ Cups of Black Beans (rinsed and drained)
  • 2 Tbsp. of Cocoa Powder
  • 3/4 Cup of Quick Oats
  • 1 Tsp. of Sea Salt
  • ½ Cup of Maple Syrup
  • ¼ Cup of Coconut Oil
  • 2 Tsp. of Vanilla Extract
  • ½ Tsp. of Baking Powder
  • ½ Cup of Dark Chocolate Chips

Peanut Butter Filling

  • 1/4 Cup of Peanut Butter
  • 3 Tbsp of Coconut Oil (melted)
  • Dash of Vanilla Extract

Directions

  • Preheat the oven to 350°
  • Place all ingredients into a blender and blend until smooth
  • Transfer brownie mixture into a bowl and fold in chocolate chips
  • Grease a mini muffin tin with coconut oil or spray
  • Scoop a heaping tablespoon of batter into muffin tin
  • In a separate bowl, combine peanut butter, coconut oil and vanilla extract
  • Place in freezer for 5-10 minutes until it has a firmer texture
  • Make peanut butter mixture into a ball form and place into the middle of brownie batter in muffin tin (make sure the brownie batter completely covers the PB)
  • Bake for 15-20 minutes
  • Let cool for 10 minutes
  • Enjoy!

 

Choco-PB Frosty

Ingredients

  • 1 Cup of Vanilla Almond Milk
  • 1 Scoop of Vanilla Protein
  • 2 Tbsp of Cacao Powder
  • 2 Tbsp of All- Natural Peanut Butter
  • 1 Tsp of Maca Powder
  • Pinch of Sea Salt
  • Handful of Ice
  • 1/2 Tsp of Xanthum Gum

Directions

  • Place all ingredients into a blender and blend on high for 60 seconds
  • Enjoy!

It's obvious that peanut butter and chocolate are meant to be together so don't keep them apart ... remember the 80/20 rule and keep everything in moderation!

Happy Easter homies!