chocolate peanut butter no-bake macaroons

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Chris is not a huge dessert person, but there are a few things I knows he likes. 

Are you seeing a theme here?  Basically, any chocolate peanut butter combo works for him.  Hopefully this latest recipe will be added to his list.  I’m about to leave to pick him up from the airport and in lieu of gifts for our anniversary I made him no-bake macaroons.

I could not think of anything at all to get him, so why not bake!?  And by baking I mean stir things in a bowl, form them into balls, and then refrigerate.

Super intense.

First, I made a batch of drippy peanut butter.  You can use store bought or make your own.  I like to buy roasted + unsalted Valencia peanuts, put them straight into the food processor, and let them whirl around for about 5-7 minutes.  I never even have to scrape the bowl!  Then I add a few pinches of salt + a drizzle of honey. 

Drippy, delicious, peanut butter results.

And about 5 minutes later these were complete!

Print this!

Chocolate Peanut Butter No-Bake Macaroons 

vegan, gluten-free // yields ~20

  • 1 1/4 cups finely shredded unsweetened coconut
  • 1/4 cup + 2 tablespoons almond meal
  • 3 1/2 tablespoons unsweetened cocoa powder
  • 3 tablespoons natural peanut butter
  • 2 tablespoons raw honey/maple syrup
  • 4 tablespoons chopped roasted peanuts
  • 1/4 teaspoon salt
  • 1/4 teaspoon vanilla extract
  1. Mix together the honey, peanut butter, vanilla, and salt.
  2. In a large bowl mix together the coconut, almond meal, cocoa powder, and chopped peanuts.
  3. Add the honey mixture to the dry ingredients and stir [or use your hands] until a dough forms.
  4. Using a Tablespoon, press the dough firmly into the spoon and lightly push the dough with your finger along the edge help it come out.  OR, roll tightly into small balls.
  5. Top with a sprinkle of sea salt if desired.
  6. Refrigerate and keep stored in the fridge.

notes:  Make sure your peanut butter isn’t the “oil on top” kind.  If it is, make sure it’s very well incorporated or drained off.  If your peanut butter is thick that should be fine.  Use maple syrup to make vegan.  To make almond meal at home, grind raw/unsalted almonds in your blender, food processor, coffee grinder, etc. until a fine meal forms.  Be careful not to over-process.  If they’re not sweet enough add pure cane sugar, not extra honey [or they may get too soft].

On my way out the door!  Happy weekend!

Ashley

coconut mocha milkshake

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As much as I love coconut milk I always have about 1/2 of a can leftover that gets stored in the fridge, pushed to the back, and forgotten about.

I now have the most delicious solution for this common problem.  You will never have to deal with the question, “What should I do with my leftover canned coconut milk?” ever again.

Thanks to ice cube milkshakes.

Last week you saw the strawberries n’ cream milkshake but this time around I wanted to use coconut milk.

Not only does this give you a way to use up extra coconut milk, but this version is also vegan.  I have been enjoying my fair share of these quick milkshakes on the new porch.  Ohhhhh how I am in love with having a porch instead of a storage shed attached to the front of our house!

First we have the simple but delicious coconut cream milkshake.

If you’re new to canned coconut milk, it’s quite the treat.  I suggest giving it a shot even if you’re not a fan of coconut.  Most people tell me it’s the texture of coconut that throws them but not the flavor.  Of course if you hate the flavor, it’s probably best to not try this.

Canned coconut milk is ultra-creamy + rich with a nice, mellow coconut flavor.  You’ll see two kinds at the store, so pay close attention when buying.  One can will be labeled “low-fat” and one will not.  It’s typically crucial for a recipe to get the right kind as the thickness between the two varies greatly.  For this recipe you actually need both types.  You’ll use about 1 1/4 cups of coconut milk total, so I didn’t want to go with ALL full-fat coconut milk, as that would put this around 60 grams of fat.  I’m definitely a proponent of healthy fats but that seems a bit excessive for one milkshake.

[recipe to follow]

Next up…

And maybe the one you have been waiting for as I ramble…

The Coconut Mocha Milkshake!

While this is a rich + indulgent treat, it’s something I would also consider for breakfast.  It’s loaded with healthy coconut fats and a little kick of caffeine from the coffee and cocoa powder.  Eaten with a banana, it sounds like a well rounded meal to me!

Print this!

Coconut Cream Milkshake

vegan, gluten-free // serves 1

  • 6 Tablespoons full fat coconut milk [canned]
  • 16 Tablespoons low fat coconut milk [canned]
  • 1/4 cup low fat coconut milk
  • 1/4 cup other non-dairy unsweetened milk
  • 1/2 – 1 Tablespoon maple syrup
  • 1/2 teaspoon vanilla extract
  1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
  2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
  3. Freeze until set.  At least 4 hours.
  4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], maple syrup, and vanilla extract.
  5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.
  6. Serve immediately.

Coconut Mocha Milkshake 

vegan, gluten-free // serves 1

  • 6 Tablespoons full fat coconut milk [canned]
  • 16 Tablespoons low fat coconut milk [canned]
  • 1/4 cup low fat coconut milk
  • 1/4 cup other non-dairy unsweetened milk
  • 1 Tablespoon + 1 teaspoon unsweetened cocoa powder
  • 1 – 1 1/2 Tablespoons maple syrup
  • 3/4 teaspoon instant coffee
  • 1/2 teaspoon vanilla extract
  1. Pour 2 Tbsp of full fat coconut milk into 3 ice cube molds.
  2. Pour 2 Tbsp of low fat coconut milk into 8 ice cube molds.
  3. Freeze until set.  At least 4 hours.
  4. Place in a blender and add 1/4 cup low fat canned coconut milk, 1/4 cup non-dairy unsweetened milk [soy/almond/rice/flax], unsweetened cocoa powder, 1 Tbsp maple syrup, instant coffee, and vanilla extract.
  5. Start by blending at low speed and work up to high until creamy and smooth, stirring if necessary.  Add more non-dairy milk if the mixture is too thick.  Add another 1/2 Tbsp of maple syrup for more sweetness if desired.
  6. Serve immediately.

I will never have the coconut milk leftover issue again!  I made two trays of coconut milk cubes and froze a bunch in this glass container to use later in the week.  Just remember to label with are full fat and which are low fat.

I recommend using them within a week or so to prevent freezer burn.  It may help to store them in an airtight container as well.

Looking for other ways to use canned coconut milk?

A few favorites…

Veggie Coconut Curry

Creamy Coconut Brown Rice

Coconut Cool Whip

Coconut Doughnuts

Chocolate Coconut Fudge Sauce

Such a versatile ingredient!  Have you ever used it before?

Ashley