I dicovered this at Yola, a cute new yogurt/juice/salad bar in DC. Red, Matt and I made it yesterday for breakfast, but it could easily be dessert!
- 1 avocado
- 1/2 cup frozen cherries
- 1/2 cup fresh strawberries
- 1/2 cup almond milk
- 1-2 tablespoons cocoa powder
Blend in bullet or blender and enjoy!
YUM! There is really nothing like peanut butter + chocolate. Ok maybe marshmallows + chocolate + graham crackers (if you happen to have a campfire nearby), but for now Im happy to settle for these little morsels of goodness and chunkiness. I have to say chunk in a cookie is a top-notch quality. I hate cookies that are flat and have no texture. They just dont seem to have as much flavor and richness(unless they are those huge, round cookies we used to eat in middle school for lunch! who does that?) So moral of the story is – go for the chunky and eat up.
- 1/4 cup sugar
- 1/4 dark chocolate chunks (the big bar from TJs is great, just smash it up with a rolling pin)
- 1/4 tsp sea salt
- 1 cup spelt (or all-purpose) flour
- 3 tbsp cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup maple syrup or agave nectar or a mix of both (TJs has a great maple/agave blend)
- 1 tsp pure vanilla
- 1/4 cup canola oil
- 1/4 cup natural peanut butter
Preheat oven to 350 degrees. In a bowl, combine the sugar, chocolate chunks, salt, flour, cocoa powder, baking powder, baking soda and stir together. In a separate bowl, combine the maple syrup, agave nectar, vanilla and oil until blended. Add the wet mixture to the dry and stir until blended. Take a knife and swirl the peanut butter into the batter (do it just a little so it remains in clumps). Then, line a baking sheet with a cookie mat (a great item to invest in) or lightly grease the baking sheet and form about tbsp-size clumps of dough on the sheet (dont form into perfect balls – keep them pretty asymmetrical and clumpy as it gives them that chunky look). Bake for about 7-10 minutes and let cool on the pan before serving.