|'Cause really, they are just BFFs! This is going to be a twofer!
Do you remember all those peanuts I roasted a couple of weeks ago?
Well, I wanted to play with them. I started out making chocolate peanut butter, but while making it and tasting it along the way, I decided to make it into little fudge bites. Seriously, I had no idea that this would end up tasting like chocolate peanut butter fudge!
I fancied them up right when I served them by rolling them in a little powdered sugar while the rest hung out in the fridge for quick snacks. Yes, powdered sugar is fancy!
The texture is so smooth, dense and creamy. Who knew you could make fudge without tons of cream and butter?
Chocolate Peanut Butter Fudge Bites
3 cups roasted shelled peanuts
1/3 cup cocoa powder
1/4 cup brown sugar
1/2 to 1 cup almond milk
Blend the peanuts, cocoa powder, brown sugar and stevia in a food processor until slightly mixed. Then add 1/2 cup of almond milk and blend. Add more almond milk until you reach the consistency you would like. You can either keep this as a spread or scoop it into individual bites. Refrigerate or freeze, both ways are a treat!
Now for the second part I promised...the pizzert
! The only way I can describe this is that it is a cross between a cookie/pancake/dessert pizza...um, also know as delicious!
The whole thing came together in no time and I already had the oven cranked up from baking a loaf of bread. Besides, Max and I had a little fun with it! He wanted to do a peanut butter version with chocolate all over the top. I can't argue with his choice of flavors.
The batter really takes about 2 minutes from start to finish.
Sparkling water is my knew favorite ingredient in breads, waffles, pancakes...anything I want to add fluff to.
I made a couple of changes to Katie's recipe and she was nice enough to allow me to post my version, but I urge you to check out her original version
with step-by-step instructions and more ideas on flavors!
Peanut Butter Pizzert
(makes 1 9 inch)
1/2 cup white wheat flour
1 tsp baking powder
1 TBSP raw sugar
pinch of salt
3 TBSP natural peanut butter
3/4 cup sparkling water
Preheat oven to 425 degrees.
Combine all the ingredients until mixed well. Pour batter into a 9 inch cake pan sprayed with your choice of cooking oil. Bake for 10 to 15 minutes (mine took 15).
For the topping, I used my chocolate peanut butter fudge, dairy free chocolate chips and drizzled melted peanut butter all over it!
Labels: breads, cakes, cookies, pie