Gluten, dairy and grain free!
This is my yummy go-to when I have a sweet tooth.
I make my own peanut butter. If you want to try, buy a bag of unsalted raw peanuts. Bake for about 20 minutes on 350 degrees on a cookie sheet to release the oil. Grind/mix in your Ninja for 5 to 15 minutes. If you forget to roast the nuts expect the time to double. Scrape sides every few minutes until peanut butter forms. Add about 1/4 teaspoon of salt because if you don’t, it tastes funny. Store unused portion in fridge. Don’t freak out if you go to eat leftover peanut butter and the oil has separated. Just heat a little and mix well. Peanut butter manufactures use chemicals to keep their peanut butter from separating. No chemicals for me!
1 cup coconut oil
1/4 cup cocao powder
1/2 cup creamy peanut butter
2 teaspoons liquid stevia
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract (can use another teaspoon of vanilla if you prefer)
1/2 cup unsweetened shredded coconut
1/2 cup pecans (or not)
Directions: Melt peanut butter and coconut oil in medium size pot on stove. Turn off burner when completely melted. Add all ingredients but pecans. Stir until thoroughly mixed. Poor into a backing dish covered with parchment paper. Smooth out (may be runny), place pecans on top and refrigerate for at least an hour. Break apart and enjoy. You need to keep these stored in the refrigerator or can freeze.