chocolate peanut butter

A &quot;chaffle&quot; is a waffle made with cheese and eggs, and around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We&#x27;ve tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

3 ingredient Keto Chow Chaffles (sweet or savory)

eggs

cheese (we typically use mozzarella or Monterey jack)

Keto

Crack open and empty eggs into a bowl

Add cheese.

Add Keto Chow.

Add other ingredients like chocolate chips if desired

Mix to get the clumps out

Put a small amount of the mixture into the waffle maker, this will take a bit of practice to get right but it&#x27;s around 2 tablespoons. You&#x27;re only filling it maybe halfway.

A "chaffle" is a waffle made with cheese and eggs, around here we add one more ingredient: Keto Chow (OK, you can actually add additional ingredients like sugar-free chocolate chips but the core recipe is really simple =). We've tried these with just about every flavor of Keto Chow: the sweet flavors make great traditional waffles, the savory flavors make amazing buns, pizza crusts, and more!

https://www.ketochow.xyz/2019/09/keto-chow-chaffles-sweet-or-savory/

Chaffles are all the rage these days, and frankly: for good reason. They're extremely easy to make, taste great, and really fill the need for waffles, buns, pizza crusts, and more. This super-simple, 3 ingredient recipe is something we've been cooking up around here and wanted to share with everyone. You can use any of the flavors of Keto Chow, here are some of our favorite uses:

* Use eggnog, chocolate, banana, or any of the other sweet flavors to make an amazing waffle. Throw on some whipped cream and you're all set!
* Use the Creamy Tomato Basil Keto Chow to make pizza crusts
* Use the Savory Chicken Soup to make a bun/roll for burgers or a grilled cheese sandwich
* Use Spicy Taco Soup to make a soft taco shell

Easy and simple, use just about any flavor Keto Chow to make donuts

Keto Chow Donuts

butter (melted)

cream cheese (softened)

mozzarella cheese

serving Keto Chow (flavor of your choice)

baking powder

coconut flour

calorie free sweetener (powdered erythritol or swerve)

water

cream cheese

heavy cream

sweetener

Mix all ingredients in a bowl.

Only fill molds half way, they will rise quite a lot.

Microwave for 8 minutes (or less if you want them more moist).

Glaze and enjoy!

Use Keto Chow to make a nutritionally complete batter you can use for pancakes and muffins. Perfect for keto diets!

Keto Chow Pancake and Muffin batter

tsp sugar alternative

tbsp MCT oil

Keto Chow (any flavor of your choice)

tsp baking powder

tbsp coconut flour ((optional))

tsp cream cheese ((optional))

Add all the liquid ingredient to a bowl or a blender.

If you are using a blender, put the lid on and turn on the blender, you want to add the powder when it&#039;s already running to ensure even mixing without dry clumps.

Add the Keto Chow, sweetener and baking powder (and the optional coconut flour), then mix well.

You may need to add water until you get the consistency you like if you are doing pancakes.

For pancakes, heat up a griddle to 300 degrees, coat with oil and make pancakes. I used a 1/4 cup measuring cup and would make 2 pancakes with each scoop. Ended up with 48 pancakes (16 per person, per &quot;meal&quot;).

Cook until you can safely flip the pancakes. Unlike "normal" ones, the "waiting for the bubbles" trick probably won't work. I had to flip them when they were still pretty runny.

Enjoy with some butter and sugar free maple syrup, I also tried Davinci sugar free raspberry syrup and peanut butter.

For muffins, spoon out the batter into a lined cupcake/muffin tin. I used a large table spoon and heaping it was just about the fight amount to make 24 muffins (8 muffins per person, per &quot;meal&quot;).

Bake at 350 degrees for 20 minutes. When they come out, they will be big and puffy but will quickly shrink down like a souffle.

Enjoy with some butter or cream cheese!

Healthy Date Peanut Butter Cups aka a healthy twist on a classic! These taste like the real deal, but are made with medjool dates, all natural peanut butter, tahini, vanilla, salt, dark chocolate chips, coconut oil, and roasted peanuts for crunch! Vegan. Gluten Free. Quick and easy!

Healthy Date Peanut Butter Cups

medjool dates (pitted - about 1 cup)

tahini (should be room temperature if was previously in the fridge)

vanilla extract

salt

dark chocolate chips (be sure they’re dairy free if trying to keep these vegan)

coconut oil

peanuts (finely chopped)

Soak dates in warm water for 10 minutes. Drain.

Place soaked, drained dates into a food processor with peanut butter, tahini, vanilla extract, and salt.

Process until well combined and a ball starts to form.

Use a tablespoon to roll the dough into 22 uniform balls. Set aside.

Line a mini muffin tin with mini cupcake liners (you'll line 22 of the slots).

Place chocolate chips and coconut oil into a medium sized bowl.

Melt in the microwave in 30 second intervals, stirring in between each interval, until melted.

Place 1 teaspoon melted chocolate into the bottom of each cupcake liner.

Shake the muffin tin so the melted chocolate spreads evenly to coat the bottom of each liner.

Place 1 peanut butter date dough ball into each chocolate lined muffin slot.

Gently press down to flatten out. The chocolate will definitely squirt up the sides a little bit and that's ok.

Drizzle tops with more melted chocolate (reserve some for later).

Sprinkle with chopped salted peanuts, gently pressing down so the nuts stick.

Drizzle with remaining chocolate.

Place in freezer for 30 minutes to an hour, or until the chocolate has hardened.

Remove from muffin tin, place into an air tight container, and store in the freezer or enjoy immediately!

Chocolate and peanut butter is such a classic combination! Get the best of both flavors in this creamy, energizing Chocolate Peanut Butter Smoothie.

Chocolate Peanut Butter Smoothie Recipe

banana

unsweetened milk (nut, soy, animal)

peanut butter

cocoa powder

Honey syrup,

Blend together in a blender until smooth.

Make these easy one bowl Chocolate Peanut Butter Crunch Balls for your next lunchbox snack or travel treat! They're gluten free, vegan, and so delicious!

Chocolate Peanut Butter Crunch Balls

cup agave nectar

almond flour

pink Himalayan salt

puffed quinoa (aka quinoa crisps)

Whisk together the natural peanut butter, agave nectar (honey or maple syrup works), and vanilla.

Add the almond flour, cocoa powder, and sea salt.

Whisk it or fold it together until completely combined.

Use a cookie scooper to scoop the balls and keep them uniform.

Then, roll them between your hands to make them smooth.

Place them on a cutting board or baking sheet lined with piece of parchment paper and sprinkle with flaked sea salt.

https://www.youtube.com/watch?v=jIAkyif3FIw

Delicious gluten free + vegan Chocolate Peanut Butter Crunch Balls are the perfect afternoon snack or dessert! The puffed quinoa adds such a fun crunch!

RECIPE: https://thetoastedpinenut.com/chocolate-peanut-butter-crunch-balls/

peanut butter: https://amzn.to/2JZQCuN
agave nectar: https://amzn.to/2W18zAA
vanilla: https://amzn.to/2ErD1ZW
almond flour: https://amzn.to/2Ew8xpv
cocoa powder: https://amzn.to/2Hz2m5W
puffed quinoa (also called quinoa crisps): https://nuts.com/cookingbaking/grains/quinoa/puffs.html
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Chocolate Peanut Butter Crunch Balls || gluten free + vegan snack

These dark chocolate peanut butter macarons are filled with peanut butter buttercream then dipped in dark chocolate and crushed peanuts.

Dark Chocolate Peanut Butter Macarons

egg whites (room temperature)

cream of tartar

granulated sugar

almond flour (sifted)

powdered sugar (sifted)

unsweetened cocoa powder (sifted)

dark chocolate (melted)

peanuts

unsalted butter (room temperature)

creamy peanut butter (Jif or Skippy)

powdered sugar

milk

Sift together almond flour, powdered sugar, and cocoa powder into a large bowl and set aside.

In a stand mixer fitted with the whisk attachment, whisk the egg whites on medium speed until they become foamy, then add in the cream of tartar.

Turn the mixer up to medium-high and gradually add in the granulated sugar (make sure to add the sugar in very slowly so that the meringue doesn’t deflate).Once all the sugar is added, turn the mixer to the highest setting and whip until stiff peaks form.

Using a spatula, gently fold in half of the dry ingredient mixture until fully combined. Then gently fold in the remaining dry ingredients. Continue to gently fold the batter until it reaches a “flowing lava” consistency. You should be able to make a “figure 8” with the batter before it breaks. As soon as you reach this consistency, stop mixing! If you over-mix the batter, the macarons won’t rise properly in the oven.

Line a large baking sheet with a silicone mat or parchment paper.

Scoop batter into a large piping bag fitted with a round tip. Hold the piping bag perpendicular to the silicone mat and pipe 1 inch rounds.

Pick up the baking sheet and drop it onto the counter 3-4 times to help bring any air bubbles to the surface of the macarons. Then use a toothpick to pop any visible air bubbles to make a smooth surface.

Let the macarons sit at room temperature for 30-40 minutes or until a skin forms on the surface. You should be able to lightly touch the surface without any batter being disturbed.

While the macarons are resting, preheat the oven to 300°F.Bake one sheet at a time on the center rack of the oven for 15 minutes or when they do not move on their “feet” when touched.

Let the macarons cool completely on the baking sheet before removing them. They should easily peel off when fully cooled.

Match up your shells before filling, and then turn one side over. Dip the top of one side in dark chocolate and garnish with chopped peanuts. Let the chocolate harden before filling.

Macarons

In the bowl of a stand mixer fitted with the paddle attachment, cream together the unsalted butter and peanut butter until smooth.

Add in the powdered sugar and mix on low until fully combined. Then slowly drizzle in the milk while the mixer is on low.

Once combined, turn the mixer up to medium high speed for 3-4 minutes or until the buttercream is light and fluffy.

Once the macarons are cooled and decorated. Pipe the filling in the center of the undecorated shell, leaving a little bit of room on the sides. Then top with your chocolate covered shell.

Put the assembled chocolate peanut butter macarons in an airtight container, then place them in the fridge to mature for 12-24 hours. Store in the fridge for up to 5 days. However, for the best taste/texture, let them come up to room temperature for about an hour before eating! [Directly out of the fridge they can sometimes be super hard but at room temperature they&#39;re perfectly soft and tender!]

Peanut Butter Buttercream

Delicious and healthy chocolate peanut butter bars made with simple ingredients like peanut butter, oats, honey and chocolate. These no bake chocolate peanut butter oatmeal bars are a great sweet snack or healthy dessert straight from the fridge. Easy and gluten-free!

No Bake Chocolate Peanut Butter Bars

honey

oats

chocolate chips

tbsp refined coconut oil

flaky sea salt (optional)

Line a large loaf pan with parchment paper. In a mixing bowl, add 3/4 cup natural peanut butter, and 1/3 cup honey. Mix to combine. Add 1 1/2 cups rolled oats and mix again until well-combined.

Transfer the peanut butter oatmeal mixture to the lined loaf pan, spread and press down evenly with clean hands or a spatula.

Add 1 cup semi-sweet chocolate chips and 1 tbsp refined coconut oil to a microwave-safe bowl. Microwave in 30 second intervals, stirring in between, until chocolate is melted and smooth.

Pour chocolate mixture into loaf pan over the peanut butter layer. Spread evenly with a spatula. Sprinkle with flaky sea salt (optional) and place in the refrigerator to set for 2-3 hours, then cut into bars. Makes 12 bars.

Bars will store well in refrigerator up to 1 week.

Candy corn and creamy peanut butter melted together and coated in chocolate to create a chewy, delicious copycat Butterfinger candy bar.

Homemade Butterfingers

candy corn

Milk chocolate

https://www.youtube.com/watch?v=XMTifQb7Mys

Enjoy this video recipe of easy, homemade Butterfingers!

Find more delectable recipes at:

somethingswanky.com

:)

Something Swanky - Homemade Butterfingers

These Loaded Christmas Cookie Bars are thick, chewy, and packed with peanut butter in 3 ways, and full of favorite festive mix-ins. They’re perfect for holiday parties, cookie exchanges, or Christmas potlucks!

Loaded Christmas Cookie Bars

½ cups (286 grams) all-purpose flour,

baking soda

fine sea salt

(113 grams) unsalted butter, (at cool room temperature)

(270 grams) creamy peanut butter

(200 grams) packed light brown sugar

(150 grams) granulated sugar

eggs, (at room temperature)

(170 grams) peanut butter chips

(185 grams) holiday Peanut Butter M&Ms + heavy ⅓ cup (70 grams),

(170 grams) semisweet chocolate chips + ⅛ cup (21 grams), (to decorate)

Flaky sea salt, for topping, (optional)

Preheat oven to 350°F.

Line a 9×13 metal baking pan with aluminum foil, using metal binder clips to keep foil in place. Spray sides and bottom of pan generously with cooking spray. Set aside.

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.

In the large bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and granulated sugar on medium-high speed until very well combined, about 2 minutes.

Scrape down the sides and bottom of the bowl. Add the eggs, vanilla, and milk, and beat until combined.

On low speed, gradually add the flour mixture and beat until just combined. The dough will be thick.

Add the peanut butter chips, M&amp;Ms, and chocolate chips and mix until just combined. You may need to do this by hand with a spatula if your mixer isn’t strong enough.

Remove the dough to the prepared pan, pressing into the pan evenly.

Sprinkle with the reserved M&amp;Ms and chocolate chips.

Bake for about 30 minutes, or until the center is golden brown and just slightly jiggly.

Sprinkle with flaky sea salt.

Place pan on a wire rack and let cool completely before cutting into squares and serving. Store bars in an airtight container at room temperature for up to 5 days.

I reduced the butter by 30%, added 1/2 plus 1/8 tsp xanthan gum, and used her blend of 50% tapioca flour, 25% millet flour and 25% buckwheat flour.  Because I am at high altitude I also increased the milk by 2 tsp.

These bars are delicious and easy to make. Very peanut butter-forward, obviously, but everyone I've shared them with has greatly enjoyed them.

I converted these to Gf using Katarina Cermelj’s rules. They turned out great!

Top 10 chocolate peanut butter recipes from across the web

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Top Tags

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Top 10 chocolate peanut butter recipes from across the web

The most viewed chocolate peanut butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

3 ingredient Keto Chow Chaffles (sw...

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Healthy Date Peanut Butter Cups

Chocolate Peanut Butter Smoothie Re...

Chocolate Peanut Butter Crunch Ball...

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No Bake Chocolate Peanut Butter Bar...

Homemade Butterfingers

Loaded Christmas Cookie Bars

The most viewed chocolate peanut butter recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine