No chocolate here, but we still have cocoa and carob powder. Sadly, I have run out of psyllium to whip up my 3-minute Chocolate Mint Mesquite Protein Cakes and I don’t have enough carob powder to make Gabby’s Sugar-Free Carob Almond Butter Cups. No cocoa nibs to make Hannah’s Mini Mint Chocolate Protein Cookies.
It might be comforting to feel like there are no sweets in the house. However, I know that isn’t true.
I just need to be more creative. There are sweets that just need to be discovered.
I decided to turn to Katie of the Almost Guiltless No-Bake Chocolate Mousse Pie fame.
She had a few recipes that really intrigued me, but I eventually settled on her Chocolate Peanut Butter Fudge. A super simple recipe, you warm up coconut butter, peanut butter, banana, cocoa powder and salt, stir together and then chill. I used a frozen banana which melted nicely with the rest of the ingredients. I popped the batter into a cute ice cube tray so I had bite-sized treats stashed away (a bit harder to gift, I know). You could eat this fresh, but I preferred it after it had a chance to freeze. Allow it to warm up to room temperature for 3 minutes or so, before slowly savouring each bite. Rich and fudgy, these bites delivered. I loved that it made a small batch and each piece was satisfying.
Chocolate Peanut Butter Truffles
From Chocolate-Covered Katie
1. Melt coconut butter in a small saucepan. Add peanut butter, cocoa powder, banana and salt and stir until well combined. Adjust by adding more sweetener or salt if needed.
2. Scoop into small ice cube trays and freeze for a few hours. Allow to defrost for 3-5 minutes before eating.
Makes 10 small truffles.