A raw chocolate peanut butter treat for anyone out there who has as big of an appetite as I do for all things chocolate peanut butter flavoured.
This is possibly one of the easiest (and most indulgent) treats you’ll ever make. No longer do you have to dunk chunks of chocolate into the peanut butter jar for your chocolate peanut butter fix.
When in need for something to curb a persistent chocolate peanut butter sweet tooth hunger pang, I’ve got you covered. No seriously, I have and I mean it. In fact, I best give out a warning this treat is so dangerous:
Be warned, this recipe is not for the faint hearted. If you fall in to the category of ” I don’t mind chocolate and peanut butter together, but I wouldn’t sell my soul for it” then you need not try this recipe. This is only for the real chocolate peanut butter lovers out there. You know who you are.
Add everything to a food processor except the extra 3 tablespoons butter, almond meal and salt.
Process until everything comes together nicely and you can squish it into a ball. If it's too wet, add almond meal.
Weigh out the dough, 29g for each half of the cookie, then mould it into a cookie shape and flatten it until your desired thickness - try and keep this consistent. Place on a parchment paper lined plate and then repeat the steps until you half 8 halves.
Place the plate of cookie halves into the freezer for 10-15 mins until they are firm enough to assemble.
Divide 3 TBLSP or more peanut butter among the cookies by coating 4 of the halves and adding a teeny pinch of salt to each (if desired). Next add the 4 remaining halves as the lids.
You now have 4 incredibly yummy & decadent raw choc peanut butter cookies sandwiches!
Variations - if you don't have dates you could use 6-7 TBLSP of raisins or sultanas. You can also change the peanut butter if you're not a fan for a different type of nut butter… I think hazelnut would be insanely good!
You can also skip the PB filling totally and instead roll into bite-sized energy balls.
Ingredients
Directions
Add everything to a food processor except the extra 3 tablespoons butter, almond meal and salt.
Process until everything comes together nicely and you can squish it into a ball. If it's too wet, add almond meal.
Weigh out the dough, 29g for each half of the cookie, then mould it into a cookie shape and flatten it until your desired thickness - try and keep this consistent. Place on a parchment paper lined plate and then repeat the steps until you half 8 halves.
Place the plate of cookie halves into the freezer for 10-15 mins until they are firm enough to assemble.
Divide 3 TBLSP or more peanut butter among the cookies by coating 4 of the halves and adding a teeny pinch of salt to each (if desired). Next add the 4 remaining halves as the lids.
You now have 4 incredibly yummy & decadent raw choc peanut butter cookies sandwiches!
Variations - if you don't have dates you could use 6-7 TBLSP of raisins or sultanas. You can also change the peanut butter if you're not a fan for a different type of nut butter… I think hazelnut would be insanely good!
You can also skip the PB filling totally and instead roll into bite-sized energy balls.
