Food recipes
No Bake Chocolate Peanut Butter Bars (Grain Free)
No Bake Chocolate Peanut Butter Bars (Grain Free) Ingredients: nuts, almonds nuts, walnuts, english seeds, flaxseed shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated) shortening confect...
No Bake Chocolate Peanut Butter Bars (Grain Free)
Ingredients:
nuts, almonds
nuts, walnuts, english
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
cocoa, dry powder, unsweetened
cream, fluid, heavy whipping
Directions:
Pulse nuts, flax and shredded coconut in a food processor until fine meal; place in large bowl.
Melt coconut oil and nut butter over medium low heat, stirring until smooth.
Add vanilla, honey and salt, stirring until incorporated; fold into nutmixture and mix thoroughly.
Press into a 9 x 12-inch baking pan lined with parchment paper or waxed paper; chill in freezer for 20 minutes.
Meanwhile, melt the second 1/2-cup coconut oil over low heat; add honey and stir until blended.
Stir in cocoa with a wire whisk, until smooth.
Add coconut cream concentrate and stir.
Quickly spread over frozen bars, then return to the freezer for another 10 minutes.
Remove from freezer and lift bars out with the parchment paper.
Cut into bars.
Serve immediately and keep leftovers in refrigerator.
Ingredients:
nuts, almonds
nuts, walnuts, english
seeds, flaxseed
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
peanut butter, smooth style, without salt
vanilla extract
honey
salt, table
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
honey
cocoa, dry powder, unsweetened
cream, fluid, heavy whipping
Directions:
Pulse nuts, flax and shredded coconut in a food processor until fine meal; place in large bowl.
Melt coconut oil and nut butter over medium low heat, stirring until smooth.
Add vanilla, honey and salt, stirring until incorporated; fold into nutmixture and mix thoroughly.
Press into a 9 x 12-inch baking pan lined with parchment paper or waxed paper; chill in freezer for 20 minutes.
Meanwhile, melt the second 1/2-cup coconut oil over low heat; add honey and stir until blended.
Stir in cocoa with a wire whisk, until smooth.
Add coconut cream concentrate and stir.
Quickly spread over frozen bars, then return to the freezer for another 10 minutes.
Remove from freezer and lift bars out with the parchment paper.
Cut into bars.
Serve immediately and keep leftovers in refrigerator.