Better Off Well
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RECIPES

 

This dessert truly holds a lot of nutrition and is satisfying, even in small amounts.

Mom's Peanut Butter Squares...Almost

peanut butter squares

Last night I was craving something decadent. In the past, that might have meant traipsing to Dairy Queen for a peanut butter parfait. Now that I know what goes into those things, I don't want to do that to my body anymore. I feel SO good these days, and I don't want that to change. But I was still craving sweet fat. Since living healthfully is not about denial, I decided to put something together. I remembered the peanut butter squares mom used to make. She called them Reese's Cups, because they were similar. One teeny bite was all that was needed, as it was loaded with sugar!

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So I came up with this version. Still decadent, but with health benefits and without refined sugar.

Note the rolled oats used in this recipe are not cooked. It's okay to eat uncooked rolled oats once in a while. Because these oats are rolled and cut, and in this recipe, ground, they will be more easily digested. Ideally, however, all seeds and grains we use- brown rice, quinoa, millet, etc- should be soaked at least a couple hours prior to using to ensure optimal nutrient absorption.

Ingredients

Base 1/2 cup rolled oats, ground 1 cup peanut butter (no added sugars or hfcs) 1 tbs local honey 2 tsp coconut oil 1 tsp vanilla extract (pref alcohol-free)

Chocolate Topping

heaping 1/2 cup dark chocolate chips 1 tbs coconut oil

Directions

Warm honey, vanilla, and coconut oil on top of stove set at medium-low heat. Mix peanut butter with ground oats and add to pot. Mix together with honey/oil blend. Will be somewhat sticky. Spread and flatten with spatula. (I used a loaf pan.) Place in freezer to harden while you prepare topping.

Place coconut oil into pot on low heat. When melted, add dark chocolate chips. Stir and watch carefully so chocolate doesn't burn. When completely melted, remove from eat. Pull peanut butter base from freezer and pour chocolate over base, using spatula to scrape all chocolate from pot. Spread and place back into freezer for an hour.

When ready to serve, pull from freezer and allow to sit for 15 minutes at room temperature before cutting.

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