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The Best & Healthiest Chocolate Pudding Ever! WGN Living Healthy Segment
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Grace Nicole Recchia
VITALIZED EATS RECIPE
FOR THE PEANUT BUTTER BASE
½ CUP OF COCONUT FLOUR
½ CUP CHOPPED UNSALTED PEANUTS
½ CUP OF AGAVE SYRUP
1 CUP OF ORGANIC ALL NATURAL PEANUT BUTTER
FOR THE CHOCOLATE FUDGE TOPPING
3 SCOOPS COCONUT OIL
¼ CUP OF ENJOY LIFE DAIRY, NUT & SOY FREE CHOCOLATE CHIPS
2 TBSP VANILLA EXTRACT
3 TBSP OF AGAVE SYRUP
3 TBSP OF MONK FRUIT SWEETENER
Prep an 8x8 pan by covering with parchment paper & make sure you have space in your freezer.
Combine all peanut butter base ingredients into a large bowl. Use a hand blender to blend until smooth & all ingredients are combined.
Pour peanut butter base into pan on parchment paper. Using large spoon or spatula evenly spread base into all edges of the pan.
Melt coconut oil in a medium size pan over medium to low heat. Once melted add vanilla extract & chocolate chips. Stir until all chocolate chips are melted and smooth.
Add agave syrup & monk fruit sweetener stir to combine.
Pour melted chocolate mixture over the top of the peanut butter base. You can use a spatula (or I was able to just tilt the pan) to spread chocolate fudge topping evenly.
Place pan in freezer for at least 30-40 mins.
Pull out & cut into squares when you are ready to enjoy!
FYI- The bars will get softer the longer you leave out so for best results take out of freezer 5-10 mins before you plan to eat!
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