I’m not sure if I am feeling much love for February. It’s cold out there. The poor bunnies need frequent water changes and the chickens haven’t left the coop in days. Even the dogs don’t want much to do with the outdoors.
We are half-way through February which means we are that much closer to spring. Today I am busy planning my gardens and preparing for the next post in my garden planning series, but with it being Valentine’s Day tomorrow I thought would share a quick recipe for an easy, healthy and tasty chocolate treat. I have made several batches of these in the past few weeks and they disappear as fast as the Coconut Sugar Chocolate Chip Cookies.
Healthy Peanut Butter Thins
- 1/2 Cup coconut oil
- 1/2 Cup cocoa powder
- Sweetener of choice (I used a few spoonfuls of coconut palm sugar)
- Natural Peanut Butter
- 1 tsp vanilla
Slightly melt the coconut oil by putting it in a glass measuring cup inside a bowl of hot water. Stir the oil until it starts to liquify and add the cocoa powder. Stir until combined. Add vanilla and sweetener of choice. At this point you should taste your chocolate to see if it as the right level of sweetness for your tastebuds.
Fill bottoms of muffin pan with chocolate, put a blob of peanut butter in the centre and top with more chocolate. Freeze for 30 minutes. Keep chocolates in refrigerator or freezer.