Double Chocolate Peanut Butter Cookies

I've posted so many times about my love for peanut butter. If peanut butter could be my spirit animal, it totally would be. Pair peanut butter with chocolate and I'm definitely in love. Which is why you see them as a common pairing among my sweets and treats recipes on the blog. These cookies are made with only 7 ingredients, they're chewy and delicious, and the ingredients are definitely going to surprise you.

Ingredients

• 2 cups quinoa, cooked according to package
• ½ cup all natural peanut butter (peanuts should be the only ingredient!) 
• 5 Tbsp pure maple syrup 
• 1 dash sea salt
• 1 tsp (I let it run over) pure vanilla extract 
• 1 large egg
• 1 cup dark chocolate chips (60%+ Cacao), divided

Instructions

• Preheat oven to 350°F.
• Cook quinoa according to package instructions.
• While quinoa is cooking, lightly coat two large baking sheets with spray. Set aside. 
• Combine cooked quinoa, peanut butter, maple syrup, salt, vanilla, and egg in a large bowl; mix thoroughly. 
• Fold in ⅔ cup of dark chocolate chips; mix until melted and blended. 
• Drop by Tbsp onto prepared baking sheets. 
• Add remaining chocolate chips to the tops of each cookie
• Bake for 18 to 20 minutes, until set. 
• Allow to cool for 5 minutes on baking sheets after removing from the oven. 
• After 5 minutes, transfer cookies to a cooling rack (or parchment paper) and allow them to cool completely. 
• Store in an airtight container in the refrigerator.

I know what you're thinking.... Quinoa?! For cookies!? Don't knock it till you try it! They are chewy and mouth-wateringly delicious. Plus, who says no to peanut butter and chocolate in any form?

No Bake Chocolate Covered Peanut Butter Balls

Who doesn't love to indulge in dark chocolate every once in a while? Chocolate peanut butter balls were always a staple for my family around the holidays. However, they were definitely loaded with sugar. This is a healthier take on that same treat. Made with coconut flour and sweetened with pure maple syrup, these are just as tasty. They're perfect for holidays--or just when you're craving chocolate and peanut butter (aka--all the time if you're me.)

Ingredients

• 1 cup creamy all-natural, peanut butter
• 3/4 cup coconut flour
• 1 Tbsp cornstarch 
• 2 Tbsp pure maple syrup 
• 2 cups dark chocolate chips (60% + Cacao) 
• 2 tsp coconut oil 

Instructions

• Line a large baking sheet with parchment paper
• Combine peanut butter, coconut flour, maple syrup and cornstarch until a dough forms
• Wash hands and shape dough into 18-20 one inch balls, place on baking sheet
• Refrigerate for 20 minutes 

• After balls are thoroughly chilled, melt chocolate and coconut oil together (30 seconds at a time, stirring in between)
• Remove balls from the refrigerator, dip into the chocolate (using a fork) and completely coat with chocolate. 
• Return ball to baking sheet, repeat until finished with the remaining peanut butter balls
• (Add decorations for fun)
  
• Refrigerate for 1 hour 
• Store in an airtight container in the refrigerator 
• ENJOY! 

Happy Valentine's Day!

Vegan Peanut Butter Chocolate Cheesecakes

Peanut butter and chocolate. Honestly, is there a better combo? This is one of my biggest cravings, so I love to try to incorporate it when I can. I always tell Nate I have a peanut butter problem. If you love peanut butter and chocolate as much as me, you've got to try these vegan, raw cheesecakes!

Ingredients

• 1/3 cup raw, unsalted peanuts
• 2/3 cup raw almonds 
• 1/2 cup unsweetened coconut flakes
• 8 medjool dates, pitted and chopped
• 2 tablespoons unsweetened cocoa powder
• 1 cup raw cashew pieces, soaked overnight and drained
• 1 cup unsweetened vanilla almond milk 
• 1/4 cup melted coconut oil
• 1/3 cup pure maple syrup 
• 1/4 cup unsweetened cocoa powder

Instructions

• Line a muffin tin with cupcake liners 
• For the crust
• pulse peanuts, almonds, coconut flakes, dates, and 2 tablespoons cocoa powder in a food processor or blender until crumbly and it holds together when pressed. 
• **Do not over pulse or the crust will become too soft and chewy. Ideally you would like a bit of crunch for the texture. 
• Press tablespoons of this mixture into the bottom of the lined muffin tins. Place in the freezer and clean the blender.

• For the filling: 
• puree the soaked cashews, coconut oil, almond milk, and maple syrup until smooth. Remove muffin tin from the freezer Spoon half of this mixture onto the crusts. This is the peanut butter portion of your cheesecake
• Place back into the freezer (these will set quickly)
• Add 1/4 cup cocoa powder to the peanut butter mixture in the blender, and blend until combined. 
• Remove cheesecakes from the freezer and spoon and smooth the chocolate filling on top of the peanut butter layer. Decorate with halved peanuts (optional).

• Place back in the freezer until ready to eat. 

I recommend taking these out about 10 minutes before serving them. I also recommend using your fingers to eat them! They get a bit crumbly when serving with a fork. Although, if you want to eat them straight from the freezer they're like an ice cream treat!

These cheesecakes definitely a good way to treat yourself! They're rich and decadent without refined sugar and processed ingredients.

I think you'll love these!