Spring time weather is nearing summer temperatures in California. These cold chocolate peanut butter clusters are perfect for hot day. The best part about them is there is no baking involved. Therefore, they’re ready in no time.
Need an easy dessert? This is one of the easiest candies or no-bake cookies you can make. It has the best of all classic cookies, chocolate, peanut butter and oatmeal. Feel free to substitute some of the oats with chopped nuts.
Ingredients:
- 5 ounces raw organic cocoa butter
- 2/3 (up to 1 cup) granulated sugar*
- 1/4 cup gluten free unsweetened cocoa powder (Hershey's or Ghirardelli)
- 3/4 cup gluten free no-salt natural peanut butter (Trader Joe's)
- 2 teaspoons pure vanilla extract
- 3 cups gluten free whole/rolled oats
Instructions:
- Add cocoa butter chips, cocoa powder, and sugar to a heat-proof bowl over a saucepan of simmering water. Cook and stir the mixture until the sugar melts.
- Add the peanut butter and vanilla and stir until the peanut butter liquefies.
- Add the oats to a large bowl. Pour the hot chocolate mixture on top and stir.
- Scoop slightly heaping tablespoons of the mixture onto two lightly greased (or parchment paper lined) baking sheets. Freeze until set, 10 - 15 minutes. Store leftovers, covered, in the refrigerator.
Tips
For sugar-free, substitute granulated sugar with your favorite 1 to 1 sugar substitute. I enjoy using Pyure Bakeable Blend.
You can substitute the cocoa butter chips, cocoa powder, and sugar for dairy-free chocolate. My favorite is Enjoy Life Mini Chocolate Chips.