Apples are oh so in. The calendar reads they are the seasonal fruit and to chop’em, slice’em, bake’em, cover in caramel and nut topping, or bask in the glory of the detoxifying elements and eat them plain or simply coat the slices in cinnamon.
Whatever you do, don’t serve them up with plain Jane peanut butter, the apples long time evident protein partner.
Here’s an equally as healthy of a dip to decorate the slices with for anyone who can’t go about their affairs without the crutch of chocolate and who wants the pleasure of all of that peanut butter protein.
Take a tablespoon of coconut oil and melt in a pan on the stovetop. Take a large spoon and add your favorite all natural creamy peanut butter. I didn’t measure because measuring peanut butter is as fun as … (insert a task you dread here). Stir, stir, stir and grab a regular sized spoon and add the unsweetened cocoa powder. I splashed in about a teaspoon of vanilla and I added a splash of this unrefined, vegan friendly, gluten free sweetener I snagged at the grocery store.
Hey Shuga! A Balanced Sweetener for a Balanced Life made from the sweetness of the sugarcane, the warmth of the Caribbean, and the passion of hard working people.
The sugarcane blasts the bitterness of Hershey’s Unsweetened Cocoa without having to add chocolate chips. I melted all of the ingredients together and then stirred in Bob’s Red Mill Old-Fashioned gluten-free, Kosher certified, vegan rolled oats (about 2/3 Cups) until the compactness of this chocolate concoction was consummated. If you opt out of oats unsweetened coconut flakes will create a neat consistency.
I served up one generous spoonful of the deceptive snack with the slices of half of an organic Fuji apple. You can adjust the amount depending on the horde of hungry individuals around.