Where in the instructions is the 5 minutes of cooking supposed to occur? How do I "pour" peanut butter? Looks interesting but needs some explicit instructions.
Good questions--the active cooking time refers to the time you spend mixing and pouring vs waiting. The peanut butter we use is pretty liquidy at room temperature (hence the optional addition of powdered sugar to stiffen it up), but if yours is more solid you can scoop and spread
Thanks for responding. Will the ingredients mix without heating? I.e., the (say, Bakers) chocolate dissolve in the oil at room temperature? (Maybe I'll have to try it.) Could peanut oil substitute for coconut oil (which doesn't normally reside in my house)? Would you discourage trying regular vegetable oil with the addition of say cinnamon powder or vanilla extract? The recipe looks like it might be amenable to some experimentation.
Where/what brand of peanut butter do you have that is pourable? To the best of my knowledge I've never seen such.
Hey James, of course, I'm here to help! There's no actual chocolate used here, you mix together coconut oil, coco or cacao powder, almond flour, and honey to make your chocolate bar. If you preferred you could also just melt down a chocolate bar and then use that for a similar effect. Peanut oil wouldn't work because it's liquid even when cold--you need something like coconut oil or butter/a vegan butter substitute that is liquid when warm and solid when cold. You could definitely add cinnamon, vanilla, or whatever other flavors you like, I've done that in the past to make a Mexican chocolate style bar and it's delicious! This is definitely a very flexible recipe and you can add all sort of things. Lastly, I use the Trader Joe's unsalted crunchy peanut butter which is pourable at room temperature (ie right when you open the jar) and solidifies when cold, making it perfect for this use. You can also use a more solid brand of peanut butter or cold peanut butter from the fridge and simply spread it over your chocolate with the back of a spoon. Hope this helps, and let me know if you give it a try!
Hmm it needs to be a fat that's solid when cold so it'll hold it's shape, I think avocado oil would be too liquidy. I'd recommend swapping for butter or a vegan butter substitute so you can get that same liquid to mix, solid when chilled effect
"Healthy adjacent". I love it! 🤣
Was going to make the same comment :)
I would totally add the powdered sugar.
We all deserve a treat during these times. No shame in the sugar!
Haha I fully support this decision :p
I'm all about compromise!
Where in the instructions is the 5 minutes of cooking supposed to occur? How do I "pour" peanut butter? Looks interesting but needs some explicit instructions.
Good questions--the active cooking time refers to the time you spend mixing and pouring vs waiting. The peanut butter we use is pretty liquidy at room temperature (hence the optional addition of powdered sugar to stiffen it up), but if yours is more solid you can scoop and spread
Thanks for responding. Will the ingredients mix without heating? I.e., the (say, Bakers) chocolate dissolve in the oil at room temperature? (Maybe I'll have to try it.) Could peanut oil substitute for coconut oil (which doesn't normally reside in my house)? Would you discourage trying regular vegetable oil with the addition of say cinnamon powder or vanilla extract? The recipe looks like it might be amenable to some experimentation.
Where/what brand of peanut butter do you have that is pourable? To the best of my knowledge I've never seen such.
And thanks again for responding.
Hey James, of course, I'm here to help! There's no actual chocolate used here, you mix together coconut oil, coco or cacao powder, almond flour, and honey to make your chocolate bar. If you preferred you could also just melt down a chocolate bar and then use that for a similar effect. Peanut oil wouldn't work because it's liquid even when cold--you need something like coconut oil or butter/a vegan butter substitute that is liquid when warm and solid when cold. You could definitely add cinnamon, vanilla, or whatever other flavors you like, I've done that in the past to make a Mexican chocolate style bar and it's delicious! This is definitely a very flexible recipe and you can add all sort of things. Lastly, I use the Trader Joe's unsalted crunchy peanut butter which is pourable at room temperature (ie right when you open the jar) and solidifies when cold, making it perfect for this use. You can also use a more solid brand of peanut butter or cold peanut butter from the fridge and simply spread it over your chocolate with the back of a spoon. Hope this helps, and let me know if you give it a try!
Superinformative; thank you very much! I'll combine all that info into my printout of the recipe and definitely try it sometime.
I'm so glad it was helpful! Hope you enjoy it as much as we do at our house
Great points. We also need to know the size of the container.
I used a repurposed bread loaf pan, but I've also used 4x4 and 5x5 glass containers with success
Also, can natural peanut butter be used? That is, the peanut butter with no additives that needs to be stirred.
Yes! That's the kind I use, just make sure its well mixed before you start
These sound great. But what’s the difference between “healthy-adjacent” and “unhealthy-adjacent?”
Haha that one might all be in the eye of the beholder...
I cannot use coconut oil. Would avocado oil work?
Hmm it needs to be a fat that's solid when cold so it'll hold it's shape, I think avocado oil would be too liquidy. I'd recommend swapping for butter or a vegan butter substitute so you can get that same liquid to mix, solid when chilled effect
This recipe is a keeper. Thank you!
Thank you Joanne! I'm so glad to hear you enjoyed it