If you love coconut, peanut butter, and chocolate...you are in the right place!
The recipe is very simple and the taste is on point. This is the perfect sweet tooth snack to satisfy those cravings without the unhealthy consequences. I brought these to a friends house and they were a huge hit!
2 cups of finely shredded, unsweetened coconut
1 cup of creamy peanut butter
1/2 cup melted coconut oil
4 tbsp of maple syrup
1 pinch of salt
1 tsp of vanilla extract
1 handfull of chocolate chips
1. Line a 9x5 inch loaf pan with parchment paper.
2. Blend coconut in a blender until it forms a butter. Then add peanut butter and coconut oil and blend again until combined well. Then add maple syrup, salt, and vanilla and blend once more.
3. Pour mixture into lined loaf pan and top with chocolate chips.
4. Place in freezer for 30-40 minutes before cutting into it with a hot knife.
*Recipe adapted from Minimalist Baker
Always a fan favorite, how can you go wrong?!
I am not exaggerating when I say these peppermint patties are "perfect"…they are! I've been recreating this recipe from Oh She Glows for years now. Just enough sweet and just enough savory to satisfy any craving. Funny story…I made these the night before I went into labor and I snacked on them the whole next day because I was afraid to eat too much (silly Meg). They kept this pregnant mama going the whole day. Around 6 pm I gave in and enjoyed a vegetable stir fry with my Husband. The MOMENT I was finished and put my plate down, my water broke!
1/2 cup raw cashews, soaked overnight
1/2 cup coconut oil, melted
4 tbsp. maple syrup
2 tbsp almond milk
1 tsp peppermint extract
1 bag of chocolate chips
1/2 tbsp coconut oil
1. Put cashews in a bowl, cover with water, and let them soak overnight. Drain and rinse after they are done soaking. I suggest patting them dry and letting them air out for 1-2 hours.
2. Add the cashews, melted coconut oil, maples syrup, almond milk, and peppermint extract into a blender. Blend until completely smooth.
3. Line a mini cupcake tray with mini cupcake papers. Fill each cupcake liner half way with the blended filling. Freeze for 45 min- 1 hour.
4. Once the patties are completely frozen, take them out of their cupcake liners and place them on a sheet of parchment paper.
5. Heat the chocolate chips and the 1/2 tbsp coconut oil in a small pan. Stir until chocolates are completely melted.
6. With a fork, scoop the frozen patty and place it into the melted chocolate. Flip so it is completely covered in chocolate. Scoop the patty up and shake off any excess chocolate. Place chocolate covered patty back onto the parchment paper.
7. Option to add topping before the chocolate hardens (shredded coconut, chocolate chips, sprinkles, nuts, etc.)
8. Repeat (quickly) until all the patties are covered in chocolate and then return back to the freezer for 20 minutes. Store in the freezer or refrigerator until ready to eat.
Did you have a certain food that either helped jump start your labor or that helped get you through labor? Let me know in the comment below!