In the event that you lived beside me, you’d understand that I almost always have to end each food (or the night) with a little something sweet. I’ve a feeling that we’re very similar in our fondness for better-for-you goodies, am I right?!
All I understand is that I can’t feel confident and slam down an extra large blizzard or cherry dipped cone on a regular basis.
I’m also sensing that I would end up being craving DQ here. Haven’t acquired a Dilly in wayyyy too much time.
In all seriousness, I want to be able to enjoy something sweet without feeling like I overindulged. With that being said, I also value sweets which contain dietary benefits like fibers, protein, omega-3s, and most significantly, REAL ingredients that we can all understand and pronounce. Needless to say I love an excellent DQ cone once in a while but for the most part I’m experiencing a rectangular or two of chocolates. Or these chickpea blondies Or even these EPIC avocado dark bean brownies !
My newest obsession: This skillet. I understand there are a number of of you who are in love with peanut butter and this skillet was made just for you. You can to make, full of peanut butter taste and somehow tastes like a cross between a blondie, cookie and wedding cake. Basically scrape-the-pan-for-all-those-little-crumbs worthwhile.
I love that it is flourless, gluten free, naturally sweetened with maple syrup (or honey) and full of healthy fatty acids & protein. A cut of this combined with a glass of almond milk is definitely overall 7pm heaven.
Don’t be worried about cooking it inside a skillet or anything. It just makes you seem a little extravagant. If you’re aware of boo, I would recommend just cooking it in a 9×9 inch pan and digging in.
Here’s a little short video showing you how to make it!
5-Ingredient Flourless Peanut Butter Chocolate Chip Skillet + video!
Calories from fat: 230
Body fat: 15.6g
Carbohydrates: 18.8g
Glucose: 13.4g
Fiber: 2.8g
Proteins: 6g
Prep period:
10 mins
Cook time:
20 mins
Total time:
30 mins
Ingredients
2 eggs, slightly beaten
1 teaspoon cooking soda
3/4 cup chocolate chips
Coarse Sea sodium, if you like lovely and salty
Instructions
Preheat oven to 350 degrees F.
In a big bowl, mix together, peanut butter, maple syrup, eggs and baking soda pop until clean and well combined. Fold in chocolate potato chips, reserving a tablespoon or two for sprinkling on top.
Pour batter into a 9-in . greased skillet and smooth the very best. Sprinkle several chocolate chips on top. Bake for 18-24 mins, or until edges turn slightly golden brown. Remove from oven and allow to awesome before slicing into slices.
Best served with snow cream or perhaps a drizzle of extra peanut butter at the top and just a little ocean salt (Trust me, it’s great!).
This recipe is best when an all natural peanut butter is used (only peanuts + salt). In case your peanut butter doesn’t contain salt, I would suggest adding 1/4 teaspoon to the recipe.
Feel free to bake this within a 9×9 inches pan or perhaps a 9×13 inch pan unless you have a skillet. You may need to reduce baking period for a 9×13 inch pan.
To make vegan: Alternative two flax eggs for the eggs within the recipe. Also be sure to use dairy free/vegan chocolate.
This recipe is also really lovely if you use chocolates chunks from your own favorite chocolates bar. You will need approximately 6 oz.
You may make this paleo by using 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 using the measurements-I’ve been looking to try it because it looks therefore so good!
XO – Sarah
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