Peanut Butter Cookie Sticks

I’ve never been a dessert person. (Give me allllllll the salty chips though.) It really wasn’t until I started eating healthy that I started enjoying nutrient dense sweets. Especially, good, dark, smooth, cacao (cocoas original form before it was stripped of its nutrients). In fact, cacao is one of the worlds highest forms of magnesium! YES PLEASE TO ALL THE CACAO CHOCOLATE. 

Saturday night when the hubby couldn’t find any sweets in the house and being the good wife I am LOL I whipped some up. Let’s be honest though, I knew if they turned out it’d be a good blog post. But of course, for the hubby too 😉

Despite the 3 layers that these cookie sticks have, they really were pretty darn easy. They just required some chilling in the freezer in between layers. They definitely helped me work on my patience.

Peanut Butter Cookie Sticks
(Vegan, Gluten Free, Dairy Free)

Ingredients
Layer 1
2/3 cup coconut flour
1/4 tsp good salt
3 tbs coconut sugar
1/3 cup coconut oil
1/3 cup almond milk
Layer 2
1/2 cup nut butter (I really was craving the flavor of a Reeces so I chose an organic, no sugar added, raw peanut butter)
1/3 cup coconut sugar
1/3 cup coconut oil
1 tsp vanilla
1/4 tsp good salt
1/2 cup almond milk
Layer 3
1/4 cup coconut oil
1/4 cup raw cacao powder
2 tbs coconut sugar
1/4 cup almond milk
1/2 tsp good salt for sprinkling on top
Directions
Preheat oven to 350 degrees. Line a small baking dish (mine was 6×9) with parchment paper and grease with coconut oil. Combine coconut flour and salt in a bowl and then add the coconut sugar.  Add the coconut oil and the almond milk and mix until the mixture forms a dough ball. Press the dough into the prepared baking pan and bake for 10 minutes until set. Let cool completely (stick in freezer to expedite this process). When that layer is cool, combine all of the ingredients for layer 2 into a small saucepan and heat until all the ingredients are mixed together and melted.  Pour over the cooled crust and stick back in freezer to set. Once that layer is good and hard, mix together the chocolate topping into another small sauce pan and heat until melted and mixed together. Let cool and then pour over the 2 layers. Smooth evenly and then top with a sprinkle of sea salt. Let cool again in the freezer until set and slice into 1 inch slices about 3 inches long. Made about 18 “sticks”.

Cacao: Cacao is where the cocoa bean or chocolate comes from. It is in it’s purest, raw form, keeping all of the amazing properties and nutrients in tact and bioavailable for your body to use. Cacao is one of the highest sources of magnesium in the world, along with 40 times more powerful in antioxidants than blueberries! It also has more calcium than cows milk! It really is a powerful plant and deserves a regular rotation in your diet.

Coconut sugar: Coconut sugar is a great “refined sugar” alternative.  It doesn’t have a coconut flavor, although it isn’t as sweet as regular sugar so adjust your recipes accordingly.  But what it does offer is a super high mineral index and also inulin, which is a starchy prebiotic fiber making blood sugars stable when consuming moderately instead of spiking it like white sugar does.