I wouldn’t be a true American if I didn’t love peanut butter and chocolate together! One of my favourite French travellers was saying ‘so long’to Australia, and we were of course having a delicious dinner party to send her on her way. This particular friend shares my deep love for food, especially dessert, so I wanted to make her one last sweet treat. I had my eye on these Peanut Butter Snack Cakes from My Name is Yeh for quite some time and was really itching to make a cleaner version. I wasn’t so sure how the French would respond to my beloved Peanut Butter Chocolate marriage, but like I said, this girl loves food! Luckily, these adorable melt-in-your-mouth Peanut Butter Chocolate Snack Cakes were hit with the French, Americans, Brits, and Aussies alike. 😉 Nothing like a great international dinner party complete with dessert and wine to celebrate your new friends–Cheers to life in Margaret River! Peanut Butter Chocolate Snack Cakes (Adapted from My Name is Yeh)(Difficulty-Easy; Makes 12 squares) 1 c coconut palm sugar 1 c almond meal 1 Tbsp coconut flour 1 tsp sea salt 1 tsp baking powder 3/4 tsp baking soda 1 large organic cage-free egg 1/2 c organic buttermilk 2 tsp vanilla extract 1/4 c organic grass-fed butter, melted 6 Tbsp water 1/2 c organic peanut butter 4 oz dark chocolate, chopped 2 Tbsp organic cream Make the Cake: Preheat oven to 350°F (176°C). Grease an 8-inch square pan and line with parchment paper. In a large bowl, whisk together all the dry ingredients. in a medium bowl, whisk together all the wet ingredients. whisk the wet ingredients into the dry ingredients and then pour into cake pan and bake until the top is golden and a toothpick inserted into the center comes out clean, about 25–35 minutes. Let cool for about 10 minutes in the pan and then turn onto a lightly greased cooling wrack. Make Chocolate Ganache: Place chopped dark chocolate and cream into a small saucepan and heat on medium. Stir until chocolate is completely melted and incorporated with the cream. Be careful not to overcook. Pour the chocolate ganache over the cake and let cool until ganache is set, about 1 hour. Cut into about 12 small squares, and serve! Store in an airtight container for up to a few days. Peanut Butter Chocolate Snack Cakes Print Prep time 20 mins Cook time 30 mins Total time 50 mins Author: Adapted from My Name Is Yeh Dish: Dessert Cuisine: Clean Serves: 12 Ingredients 1 c coconut palm sugar 1 c almond meal 1 Tbsp coconut flour 1 tsp sea salt 1 tsp baking powder ¾ tsp baking soda 1 large organic cage-free egg ½ c organic buttermilk 2 tsp vanilla extract ¼ c organic grass-fed butter, melted 6 Tbsp water ½ c organic peanut butter 4 oz dark chocolate, chopped 2 Tbsp organic cream Instructions Make the Cake: Preheat oven to 350°F (176°C). Grease an 8-inch square pan and line with parchment paper. In a large bowl, whisk together […]
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