“Wow… Just wow. Chocolate and peanut butter are meant for each another. Here, they’re presented in perfect harmony with some toasted nuts on top for crunchiness!” Low Carb Chocolate and Peanut Squares – You must try this recipe.
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- 3½ oz. dark chocolate with a minimum of 70% cocoa solids
- 4 tbsp butter or coconut oil
- 1 pinch salt
- ¼ cup peanut butter
- ½ tsp vanilla extract
- 1 tsp licorice powder or ground cinnamon or ground cardamom (green)
- ¼ cup chopped salted peanuts, for decoration
- Melt chocolate and butter or coconut oil in the microwave oven or in a double boiler. If you don’t have a double boiler you can put a glass bowl on top of a pot of steaming water.
- Make sure that the water doesn’t reach the bowl. The chocolate will melt from the heat of the steam.
- Set the melted chocolate aside to cool for a few minute before proceeding with the next step.
- Add all remaining ingredients except the nuts and blend until incorporporated.
- Pour the batter into a small greased baking dish lined with parchment paper (no bigger than 4 x 6 inches).
- Top with finely chopped peanuts or other creative toppings.
- Place in the refrigerator to chill.
- When the batter is set, cut into small squares with a sharp knife.
- Remember, keep these and all treats small—no more than a 1 x 1 inch square. Store in the refrigerator of freezer.
- Almond or hazelnut butter work, too. And try different toppings: toasted (and coarsely chopped) almonds or hazelnuts, roasted sesame seeds with unsweetened coconut flakes, or even tahini. Mmmmm…
Per Serving: 137 calories; 12 g fat; 4 g carbohydrates; 3 g protein.
Recipe by: Anne Aobadia, Photo Credit: Emma Shevtzoff
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