If you lived with me, you’d understand that I almost always have to end each food (or the night time) with something sweet. I have a feeling that we’re very similar in our fondness for better-for-you treats, am I right?!
All I understand is that I cannot feel confident and slam straight down a supplementary large blizzard or cherry dipped cone on a regular basis.
I’m also sensing that I would be craving DQ here. Haven’t got a Dilly in wayyyy too much time.
In every seriousness, I wish to be able to enjoy something special without feeling like I overindulged. With that being said, I also value sweets which contain nutritional benefits like fibers, protein, omega-3s, & most significantly, REAL ingredients that we can all recognize and pronounce. Needless to say I love an excellent DQ cone every now and then but name for pigs feet the most component I’m enjoying a rectangular or two of dark chocolate. Or these chickpea blondies As well as these EPIC avocado black bean brownies !
My newest obsession: This skillet. I know there are quite a few of you who are deeply in love with peanut butter and this skillet was produced just for you. It’s easy to to make, filled with peanut butter taste and somehow likes like a cross between a blondie, cookie and wedding cake. Basically scrape-the-pan-for-all-those-little-crumbs deserving.
I love that it’s flourless, gluten free of charge, naturally sweetened with maple syrup (or honey) and full of good for you excess fat & protein. A cut of this combined with a glass of almond milk is overall 7pm heaven.
Don’t be worried about baking it in a skillet or anything. It just makes you appear a little fancy. If you’re aware of boo, I would recommend simply baking it inside a 9×9 inch skillet and digging in.
Here’s a little short video to show you steps to make it!
5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video!
Calories: 230
Fat: 15.6g
Sugars: 18.8g
Sugars: 13.4g
Dietary fiber: 2.8g
Protein: 6g
Prep time:
10 mins
Cook time:
20 mins
Total period:
30 mins
Ingredients
2 eggs, slightly beaten
1 teaspoon cooking soda
3/4 cup chocolate chips
Coarse Sea salt, if you want sugary and salty
Instructions
Preheat oven to 350 levels F.
In a large bowl, mix jointly, peanut butter, maple syrup, eggs and baking soda pop until clean and well combined. Fold in chocolate chips, reserving a tablespoon or two for sprinkling on top.
Pour batter into a 9-in . greased skillet and clean the top. Sprinkle a few chocolate chips at the top. Bake for 18-24 mins, or until sides turn slightly fantastic brown. Remove from range and invite to great before cutting into slices.
Best served with snow cream or a drizzle of extra peanut butter on top and a little ocean salt (Believe me, it’s great!).
This recipe is most beneficial when a natural peanut butter is used (only peanuts + salt). If your peanut butter doesn’t contain salt, I would suggest adding 1/4 teaspoon to the recipe.
Feel absolve to bake this within a 9×9 inches pan or perhaps a 9×13 in . pan if you don’t possess a skillet. You may want to reduce baking period for a 9×13 in . pan.
To create vegan: Replacement two flax eggs for the eggs in the formula. Also be sure to use dairy free of charge/vegan chocolate.
This recipe can be really lovely if you use dark chocolate chunks from your own favorite dark chocolate bar. You’ll need around 6 oz.
You can make this paleo through the use of cashew or almond butter and paleo-friendly chocolate.
I was hunting down this recipe when I found the video. I used to be all like: WHERE COULD IT BE?!?!” LOL!
So glad you finally posted the recipe with the measurements-I’ve been seeking to try it because it looks therefore so good!
XO – Sarah