Hey everyone!
Are we all still enjoying summer? Yes? Good- because this recipe is precisely for all the beaching, hiking, picnic-ing, pool lounging and BBQing that is left to be done!
I was walking back from dinner last night with Julia of nūd and coming at us in the opposite direction was a cake – carried by a lady. She was carrying it out in the open – and very vulnerable to the elements (including my drooling on it – looked SO good).
Although I have not been making and transporting baked goods lately, I know what a hassle this can be.
I’ve learned my lesson and usually take container-availability into account when deciding what to make for a potluck – I’ve definitely had some very awkward travels-balancing food moments.
This particular recipe is perfect for that issue, as well as others (namely, reaching daily chocolate intake requirements.). Perfectly portable for all your summer adventures – I present – Peanut Butter Cups in a Mason Jar.
Ingredients
Base
Cookie crumbs – I had some leftovers (ok a LOT of leftovers) from a failed attempt for a new chocolate chip cookie recipe. I think my problem was, I didn’t have most of the ingredients the recipe called for! However, this recipe, crumbled and minus the fruits & nuts, could potentially work.
Dates – pitted, if needed (if your cookie crumbs are really crumbly and won’t stick together)
Filling
1 average sized, ripe avocado (just the green filling)
3 T cocoa or cacao powder (roasted or raw is fine- just make sure it is fairly traded)
5 T coconut sugar
1/2 C almond milk
1/2 C smooth peanut butter (you could use almond butter but…)
Topper
1/3 cup of chocolate pieces (oh, hey- like ours!)
To make:
Crush up cookies and flatten into the bottoms of 6 small mason jars. If your cookies are dry and won’t stick together much, pop them into a food processor with some dates and process until a crumble forms. It should stick together when you pinch it.
Next, blend up all of the filling ingredients! Adjust to your liking. And portion onto the bases, smooth the top! Pop into the fridge.
Melt your chocolate- I suggest putting it into a deep bowl and using a hair dryer to melt!
Spread melted chocolate on as the top layer. Pop into fridge again for at least 30 minutes, so chocolate can harden.
Put lid on mason jars, go to the beach, and eat portable peanut butter cups in the sunshine (or sunset! Perhaps even better.)
… the filling is also great when scooped out with nūd cacao energy.
Go jump in a lake! (For fun- it’s just a great suggestion.)
xo emma