Peanut Butter Chocolate Chip Granola

This is for all you chocolate and peanut butter lovers out there! I am obsessed with that flavor combination. To me, there are no two things that go better together, not even peanut butter and jelly! In fact, my favorite dessert is chocolate ice cream with a scoop of peanut butter mixed in. YUM!

Which brings me to my granola recipe. I’ve seen tons of variations for granola out there. So I decided, why not make a chocolate and peanut butter version?! This granola is more of a “snack”. I tried it with Greek yogurt, but the tang in the yogurt did not go well with chocolate. So, I either have it with milk or alone. It tastes like you should feel guilty after eating it; but honestly, there are so few chocolate chips in the whole recipe that it’s really not bad for you! Make sure to let the granola cool almost completely before adding the chocolate chips. That way they don’t melt and form a clump. A little warmth from the granola will melt the chocolate just enough to spread it out evenly and coat some of the granola. I hope you love it! 

Peanut Butter Chocolate Chip Granola

2 cups quick cooking oats

1 cup peanuts

¼ cup coconut oil, warmed to liquid

¼ cup honey

¼ cup peanut butter

¼ cup unsweetened shredded coconut

¼ tsp salt

1 Tbsp instant coffee powder

½ cup semi-sweet chocolate chips

Preheat oven to 350°F. Combine all ingredients, except for the chocolate chips, into the bowl of a standing mixer. Mix on low until well combined. Spread mixture onto a baking sheet. Bake for 25 minutes. Move granola around halfway through the cooking time to keep edges from burning. Let granola cool almost completely. Transfer into a bowl and stir in chocolate chips.  A little warmth from the granola will melt the chocolate just enough to spread it out evenly and coat some of the granola. Store in an airtight container.

Chocolate Avocado Pudding

I know you’re thinking, “avocado??” but you wouldn’t know if I didn’t tell you! Avocado is one of those amazing healthy fats. It’s packed with omega 3 fatty acids, fiber, potassium, and folic acid. It also doesn’t have a strong flavor, so you can mask it with other ingredients. This is the perfect way to get more of this super fruit into your body! 

I definitely recommend a vitamix for this since you can use the tamper to press the food down while mixing. If you are using another high speed blender, just pause and use a spatula to scrape down the sides. You also may need a bit more liquid in another blender to keep it moving. 

It comes out looking silky and smooth like this  Looks good doesn’t it!? It tastes just as good! Make sure to taste it before you dish it out so you know if you need to adjust anything. Guilt free and delicious! 

Chocolate Avocado Pudding-Serves 4

2 ripe avocados

¼ cup cocoa powder

pinch salt

tsp vanilla extract

1 cup agave nectar

2 tbsp maple syrup

½ cup water

2 tbsp coconut oil warmed to liquid

Put all ingredients, except coconut oil, into a high speed or Vitamix blender. Blend on high until smooth, pausing to scrape down the sides. While blending, stream in coconut oil to emulsify. Pour into serving glasses and refrigerate at least 2 hours.

Vegan Chocolate Chip Peanut Butter Cookies

After years of experimenting with vegan and raw foods, I’ve created the most addictive and delicious vegan chocolate chip peanut butter cookie! I only say the word “vegan” so people know. But honestly, if you didn’t know any better, you’d think these were full of buttery goodness! I’m not vegan, nor am I 100% raw, BUT I do eat lots of veggies and fruits. I don’t like labels, because then if you stray, you feel guilty. So I’d say I eat clean fresh foods with a bowl of frozen yogurt or a piece of cake thrown in here and there!

I got the clear Kitchen Aid bowl for Christmas that goes with my mixer, and I was dying to use it! For these cookies, start off by adding the almond meal, oat flour, oats, salt, and cinnamon into your mixing bowl. You can find almond meal and oat flour at Whole Foods. 

In a separate bowl, add the coconut oil (also found at Whole Foods) and peanut butter. Now coconut oil is hard when it’s in the jar. But you can microwave it for a few seconds to turn it into liquid. This is a miracle in a jar! Not only is it great for cooking, but you can use it as moisturizer, shaving cream, lip balm… the list goes on! Anyway, enough with the infomercial! You pop the coconut oil and peanut butter in the microwave for about 20 seconds. You want the oil to turn liquid and the peanut butter to soften.  To that bowl, add in the honey, vanilla, and water. 

Then, pour the wet ingredients into the dry ingredients and mix until a dough forms.   Add the vegan chocolate chips and give it a stir. I used a mini ice cream scoop to make the cookies the same size. You can either keep them rounded (I like them that way), or flatten them with your hand for more of a traditional cookie look. These are absolutely DELICIOUS! I can’t wait for you to try them! 

Vegan Chocolate Chip Peanut Butter Cookies

Makes about 18 small-ish cookies 

1 cup almond meal

1 cup oat flour

½ cup quick cooking oats

1 teaspoon cinnamon

pinch of salt

¼ cup coconut oil (warmed to liquid)

2 tbsp peanut butter

1 teaspoon vanilla extract

¼ cup honey

3 tbsp water

½ cup vegan chocolate chips

Preheat oven to 350 degrees F.

In a medium bowl, mix together almond meal, oat flour, oats, cinnamon, and salt. In a separate bowl, warm coconut oil and peanut butter in the microwave for about 20 seconds (until coconut oil is liquid and the peanut butter is softened). Add vanilla, honey, and water to wet ingredients and whisk together. Slowly pour the wet ingredients into the dry ingredients and mix until just combined. Fold in chocolate chips.

Roll into balls for dough-ball-like cookies or flatten into disks for “traditional” cookies. Bake for 7-8 minutes or until edges are just set. Allow to cool for at least 10 minutes before removing from sheet; Be delicate they might crumble!