Obsessed. I was that kid who packed a jar of peanut butter in my lunch box and ate it by the spoonful, I LOVE peanut butter. Peanut butter is one of those tricky misconceptions, like yogurt, that a huge majority of people believe is healthy... I was told so growing up. There's still parents who put peanut butter as the "healthy" part of a bread and fluff or jelly sandwhich for lunch, which is delicious, but ALL absolute garbage for their children's health. Truth: 98% of normal of peanut butter is packed with hydrogenated, denatured oils and sugars... oh... and mold. Yum, right? And what for? Good news is, natural peanut butters that don't have anything more than peanuts (check the label) are pretty good health wise in moderation (Valencia peanut butter is said not to contain mold, and can be purchased pretty cheap at Trader Joe's, green label) I knew peanut butter contained mold, but what I learned in nutrition the other day was that the particular fungi in peanut butter has been linked to things like liver cancer, so don't make it an every day deal. Peanuts are also not nuts, but legumes, so naturally have more starch. If you haven't fallen on the almond butter band wagon yet, you might want to consider. It's deliiiiiiicious, and better option. Raw almond butter from Trader Joe's is my favorite, and the cheapest way to go. You also have to try the roasted flax seed almond butter some time with apples or celery, but not this :) These are quick, easy and bare a striking resemblance to the real thing. I make up a couple batches and keep them in the freezer or fridge for when my sweet tooth strikes.
quick chocolate
2 dark chocolate simply lite chocolate bars (from trader joe's)
healthier chocolate version
1/4 cup coconut oil
4 squares of unsweetened bakers chocolate
1/2 cup xylitol (adjust to taste)
1/2 tsp cinnamon
filling
1 scoop Jay Robb vanilla whey protein
1/2 teaspoon salt
1/2 cup raw almond butter
1 tablespoon pure vanilla
1/4 cup coconut oil
In a small mixing bowl, mash together all filling ingredients until smooth. If coconut oil is too hard to be mashed, you may melt it down and mix it in, but allow time for batter to firm up in the refrigerator before use.
In a double boiler, melt down two simply lite bars. (Otherwise, melt coconut oil and chocolate together until smooth, you may want to pulverize the xylitol in a magic bullet or coffee grinder so that the consistency of chocolate isn't gritty. Add in sweetener to taste and cinnamon until smooth) Line a muffin tin with 6 liners. Once melted, pour a layer of chocolate in the bottom of the liners. Spoon in a ball of filling in the middle, and pour chocolate over the top. Allow to set in refrigerator or freezer. Peel liners and serve!
