5 EASY PEANUT BUTTER GOODIES

earth mamma easy vegan peanut butter desserts

Treating yourself should be simple. And it shouldn’t make you feel bad after either. Here are 5 super easy peanut butter goodies that use the simplest of natural ingredients and take minutes to whip up. Enjoy!

Lookbook Cookbook vegan peanut butter mousse recipe

PEANUT BUTTER MOUSSE

Chocolate peanut butter mousse that takes five minutes to make. Enough said!

Makes 1 large or 2 small

3/4 cup full fat canned coconut milk
1/2 cup organic dark chocolate chips or chunks
1 or 2 tablespoons pure maple syrup
1/2 cup natural smooth peanut butter

Make sure to use peanut butter that isn’t too dry, and if it’s oily, give it a good stir first. Shake the can of coconut milk before opening.

In a medium saucepan, add chocolate chips, milk and maple syrup, and cook over medium low heat, stirring constantly with a rubber spatula so it does not stick.

Once it is all melted and fully mixed, remove from heat and stir in the peanut butter.  Continue mixing until all of the peanut butter is melted.

Allow to cool for a few minutes and pour into individual glasses and refrigerate. Chill for a few hours before serving.

TIPS + TRICKS

Always use a quality coconut milk brand as it has a less overbearing taste.

You can also try serving these in large shot glasses to make several small servings.

Lookbook Cookbook vegan peanut butter cookie dough bites recipe

PEANUT BUTTER COOKIE DOUGH BITES

These foolproof bites are as tasty as they are easy to make. Just mix, roll, freeze and enjoy.

Makes 10 – 15

1/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons extra virgin coconut oil, softened or melted
1 teaspoon pure vanilla extract, optional
1/2 cup organic dark chocolate chips

Mix all the ingredients in a large bowl, except for the chocolate chips and stir with a spatula or spoon. Stir in the chocolate chips when fully mixed.

Put it in the freezer for 15 minutes to set. Remove from the freezer and take 2″ pieces and roll them into small balls in the palm of your hand. Put in the freezer for at least another 30 minutes to set. Serve frozen.

TIPS + TRICKS

This recipe can also be easily halved or doubled.

Use extra virgin coconut oil so the taste isn’t overbearing.

For a healthier twist, try it with almond butter instead of peanut butter.

Lookbook Cookbook vegan peanut butter cups recipe

PEANUT BUTTER CUPS

Just like the real deal and maybe even better.

Makes 12

1/2 cup crispy rice cereal
1/4 cup natural peanut butter
1 cup organic dark chocolate chips

Combine peanut butter and rice cereal in blender until thoroughly mixed. Put it in the freezer for 15 minutes. Line a mini cupcake tray with 12 liners.

Add chocolate chips to a saucepan and melt over medium heat. Make sure water does not come in contact with the pan or it will ruin. Keep stirring with a rubber spatula until it is almost melted and remove from heat.

Add a teaspoon sized spoonful of melted chocolate to the base of each liner and smooth it out with the back of a small spoon. Take teaspoon sized pieces of the peanut butter mixture, roll into a small ball and press gently into the center of each liner, flattening it a little.

Distribute remaining melted chocolate evenly on top. Melt more if needed. Chill in freezer for 30 minutes or fridge for an hour to set and enjoy.

swirly chocolate brittle

SWIRLY CHOCOLATE BRITTLE

Quite possibly the easiest to make, most delicious treat ever.

Makes approx 4

1 cup coconut butter, stirred well
1/4 cup natural peanut butter
2 tablespoons pure maple syrup
1/4 cup organic dark chocolate

Line a plate or small baking dish with parchment paper. In a saucepan over low heat, melt the coconut butter and stir constantly with a spatula.

When melted, remove from heat and mix in the peanut butter and maple syrup until fully combined. Pour the mixture on top of the paper. Use a spatula to evenly distribute 1/4″ thick, and smooth it out along the edges.

Melt the dark chocolate over medium low heat. Be careful water does not come in contact with your utensils it won’t melt properly. Drizzle the chocolate on top of the coconut butter and swirl it around using the spatula. Leave in the fridge or freezer to cool until it hardens completely. Cut into small pieces or squares. Keep cold until ready to serve.

TIPS + TRICKS

Make sure your coconut butter is totally stirred and has no separation occurring before using.

This recipe can also be easily doubled to fit an 8″ baking dish.

You can also try it with vegan white chocolate instead of coconut butter.

Lookbook Cookbook vegan peanut butter fudge recipe

PEANUT BUTTER FUDGE

In typical LBCB style, these no bake treats use the simplest ingredients, take minutes to prepare, and are sure to be immediately devoured.

Makes approx 10

1/2 cup extra virgin coconut oil, room temperature
1/2 cup cacao
1/2 cup natural peanut butter, smooth or chunky
1/2 cup pure maple syrup

Line a 5″ container or small bread pan with parchment paper.

Add all of the ingredients to a small saucepan over medium low heat for a few minutes and stir constantly with a rubber spatula so it does not stick. Remove from heat when fully mixed and pour into the container, so it is around 1-2″ thick. Refrigerate or freeze until it hardens.

When solid, carefully cut into small squares or chunks on a cutting board. You may need to leave out for a few minutes to make cutting easier. Keep cold until serving and store in the freezer.

TIPS + TRICKS

This recipe can also be doubled to fit an 8″ pie dish.

Always use quality extra virgin coconut oil so it has a light taste and isn’t overbearing.

 

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