What’s the twist with these peanut butter cookies? Candied ginger and hand-chopped super-dark chocolate chunks. Plus less sugar than most cookie recipes call for. This gives you a deliciously crisp, buttery peanut butter cookie with little surprises of sharp chewy ginger and morsels of the best chocolate ever. And they’re not too sweet. The cookies will be soft and chewy at first, but after totally cooling, they’ll be perfectly crispy/chewy. Lovely with a cup of Darjeeling tea or a glass of cold milk (or whatever milk-alternative you like.)
When the cold weather hits, the hot chocolate comes out. Here’s a non-dairy variation on hot chocolate: made with coconut milk, dark chocolate chunks, pecans and bananas to add body and nutritious goodness. Serve it right away while it’s still foamy and hot.
The cold weather is here in Montana so I’m switching my weekly smoothie recipe feature to a soothie recipe. Soothies are comforting, warm (or hot) drinks that will warm your belly. Check back weekly, or sign up for email updates so you don’t miss a single yummy recipe. Thanks!
Want a super healthy, kid-friendly smoothie recipe that you can serve your kids for breakfast, lunch, snack or even a dessert? This Peanut Butter Chocolate non-dairy smoothie tastes like Reese’s Peanut Butter Cups, only better! I made this extra smoothie this week especially for Stephanie and her daughter, Kristina, at her request. I love that she is careful about her child’s nutrition, and remembers how delicious a healthy meal can be! You rock, Stephanie!
This smoothie truly tastes like a chocolate milkshake, even though it has no ice cream — in fact, no dairy at all. It also has no added sweeteners. Frozen bananas and coconut milk create a sweet, smooth creaminess. Use vanilla and a smidge of almond flavoring to make it really yummy. Raw almonds add protein. Unsweetened cocoa elevates this smoothie into the realm of the gods!