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Happy November aka National Peanut Butter Lovers Month — the perfect time to satisfy all of your peanut butter cravings. 😋
If you happily subsist on daily PB&J sandwiches and inhale jars of nut butter by the spoonful, you need this PB dip in your life. The magic lies in its ratio of peanut butter to yoghurt, which is absurdly high in favor of gooey peanut butter. The nut butter is studded with dark chocolate pieces, creating contrasting textures to ward off that sticky mouth feel that comes from eating too much nut butter. (Don’t lie, you know the feeling.) The fresh fruit pieces and crunchy rice cakes tie each component together.
One lick and you're gonna be in peanut butter heaven.
This dip is:
〰 Peanut buttery
〰 Not too sweet
〰 Perfectly creamy
〰 100% shareable
〰 Perfect for November
TIME NEEDED: 10 minutes
INGREDIENTS
PREPARATION
1. In a bowl mix together peanut butter with yoghurt.
2. Slowly pour in maple syrup while mixing all ingredients together.
3. Then add cinnamon, vanilla extract and chocolate pieces and give it one very last stir.
4. Serve with your favourite fruit pieces 🍏🍌🍍🥝🍎 for that healthy dose of vitamins and your fave Smartbite rice cakes for that extra crunch. Happy November Smartbite friends. 🥶🥶🥶
Did you make this recipe? We get crazy excited when you make our recipes and we always love to see how they turn out.
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Looking for a last-minute (holiday) recipe to bring to a party? Say no more cause we've got you covered! No need to make a batch of chocolate chip cookies when you can whip up some chocolate bark.
This chocolate bark recipe is super easy to make and we bet you have all of the ingredients in your pantry already. Today, we're sharing our fave chocolate bark recipe, plus tips on how to change it up.
Quick, filling and made mostly of pantry ingredients, this chili/tortilla soup mash-up is calling your name. (Shhh. Listen closely.) Garnish it with the toppings of your choice: we like avocado, vegan sour cream, and chopped cilantro, but you can add shredded cheeze, pickled or fresh jalapeños, and/or sliced scallions or radishes.
You can use any tortilla chips you like (we recommend going with Corn Quinoa crackers)—they add body and flavor to the soup itself and go on top for extra oomph. You could also fry or bake your own stale tortillas, cut into strips.