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Chocolate Coconut Peanut Butter Sandwich

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While, apparently, there is such thing as ‘National Peanut Butter Day’ in America, I’m not sure such a thing exists in Australia. Either way, I don’t need a reason to eat peanut butter! It’s one of my favourites and what better way than to have it than sandwiched in chocolatey goodness. This chocolate is also dairy-free.
While I was seeing a dietitian shortly after being diagnosed with fructose malabsorption, she mentioned to me that, in Australia, sometimes peanut butters can be sweetened with honey, while only being listed as ‘sugar’ on the ingredients list. Since then I haven’t used anything but natural peanut butter with just peanuts and salt.

Further Food Nutritionist Commentary:

Chocolate and peanut butter are a classic combination. Part of the satisfaction is the saltiness of peanut butter that contrasts the sweetness of chocolate. It also provides fiber and protein to minimize blood sugar spikes, making it a feel-good snack long after it’s gone. Coconut is full of medium-chain triglycerides that the body can use as a quick source of energy. As Melissa mentioned, be sure to check your peanut butter’s ingredients to make sure you’re getting a kind that contains only peanuts and salt. Even some brands' “natural” versions sneak in various sweeteners, stabilizers, and other fillers.


By Casey Giltner, Nutritionist
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Chocolate Coconut Peanut Butter Sandwich

  • Prep Time:10-15 min
  • Cook Time:15 min (freezer time)
  • Servings: 7

Ingredients

1/3 cup shredded coconut

1/3 cup coconut oil (melted)

1 tablespoon rice malt syrup (optional)*

1/3 cup cacao powder

¼ to ½ cup peanut butter

*If using rice syrup, melt together with coconut oil

Instructions

  1. Place the shredded coconut in a small fry pan and dry roast over a medium heat until golden brown.
  2. Remove from the heat just before you think it is done as it will continue to cook a little once off the heat.
  3. Place aside to cool.
  4. Mix together coconut oil, rice syrup (if using) and cacao until well combined.
  5. Stir in coconut.
  6. Line a baking tray with parchment or wax paper and pour the mixture into the tray.
  7. Place in the freezer on a flat surface for 15 minutes, or until set.
  8. Using a round biscuit cutter cut circles from your chocolate mixture. You should get around 14 rounds.
  9. Spread peanut butter one round and top with a second to make a sandwich.
  10. Continue until you’ve used up all the rounds.
  11. Store uneaten sandwiches in the fridge.
Place the shredded coconut in a small fry pan and dry roast over a medium heat until golden brown. Remove from the heat just before you think it is done as it will continue to cook a little once off the heat. Place aside to cool. Mix together coconut oil, rice syrup (if using) and cacao until well combined. Stir in coconut. Line a baking tray with parchment or wax paper and pour the mixture into the tray. Place in the freezer on a flat surface for 15 minutes, or until set. Using a round biscuit cutter cut circles from your chocolate mixture. You should get around 14 rounds. Spread peanut butter one round and top with a second to make a sandwich. Continue until you’ve used up all the rounds. Store uneaten sandwiches in the fridge.

Nutrition Information

Per Serving:  Calories: 216; Total Fat: 20g; Saturated Fat: 13g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 47mg; Potassium: 0mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 2g; Protein: 3g

 

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