My dd15 created this gluten/grain-free dessert. A nice thing about having gotten my kids involved in the kitchen at a young age is that they’re now really good cooks, and particularly dd15 and dd13 are comfortable adapting recipes to fit our nutritional approach, as well as making up their own recipes. Despite having common ingredients of chocolate and peanut butter, it’s totally different from my peanut butter cup recipe. This is more like a cake.
Regal Chocolate Peanut Butter Squares
- 2/3 c. coconut oil
- 3/4 c. honey (or 1 c. organic sucanat)
- 1 c. peanut butter (can substitute any nut butter of your choice)
- 4 eggs
- 1 T. vanilla
- 2 c. almond flour
- 2 t. baking powder
- 1/2 t. sea salt
- 6 -12 oz. semi sweet chocolate chips (you can make these yourself by making a batch of healthy chocolate, pour it in a very thin layer, refrigerate until hard, then break into chocolate chip sized chunks)
Cream the coconut oil with honey and peanut butter. Mix in eggs and vanilla. Stir in almond flour, baking powder, and salt. Pour into a well-greased or lined 9 x 13 pan. If you want thinner squares, pour onto a cookie sheet instead. Sprinkle the chocolate chips on top. Put into 400 degree oven for five minutes, then take out and use a knife to swirl the chocolate through the batter.
Lower the heat to 350 degrees and then bake for 30 more minutes. Cut while warm into small squares (this makes enough for 30 – 40 small squares, less if you cut the pieces bigger). This is a deliciously rich and decadent dessert!