By Liz Moody
Up today: how to make a sweet treat that actually balances your blood sugar.
Sonja and Alex Overhiser are on a mission to show that healthy cooking doesn’t need to be so hard—in fact, it can be pretty simple. Their new book, Pretty Simple Cooking, has over 100 easy-to-make-at-home vegetarian recipes, including these ingenious Chocolate Peanut Butter Bliss Bites. Outside of a few extra chunks of time in the freezer, these bites take just minutes of active work to make and draw on ingredients you likely already have on hand in your pantry. “The recipe came about when Alex and I were trying to develop a vegan no-bake cookie. I made a base with chocolate peanut butter that I thought was good, but Alex insisted on making them ‘next level’ by adding a peanut butter maple drizzle. And he was right: They were next level! Thus, the bliss bite was born—a true A Couple Cooks collaboration,” Sonja told mbg. “We love that they’re made with natural, whole ingredients and that they’re vegan and gluten-free, so they fit into many diets!”
With the all-star combination of healthy fats, fiber, and protein, the bliss bites won’t spike your blood sugar, allowing you to enjoy your treat in a hormone-happy way. Best of all: You can store them in your freezer, so you have a go-to healthy nosh to quell any craving that strikes.
Chocolate Peanut Butter Bliss Bites
Makes 24 bites
- 6 tablespoons coconut oil, divided
- 6 tablespoons peanut butter, divided
- 5 tablespoons pure maple syrup, divided
- ¼ cup Dutch process or dark cocoa powder (Standard cocoa powder can be substituted if dark is unavailable.)
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
- 1 cup plus 2 tablespoons rolled oats
- Place cupcake liners into a 24-cup mini-muffin tin.
- Make the bites: In a small saucepan over low heat, whisk together 5 tablespoons coconut oil, 2 tablespoons peanut butter, 4 tablespoons maple syrup, cocoa powder, vanilla extract, and kosher salt until fully combined.
- Remove from the heat and stir in the oats.
- Spoon about 2 teaspoons of the oat mixture into the bottom of each cupcake liner, then freeze the tin while making the peanut butter glaze.
- Make the glaze: Wash the saucepan and return it to the stove. Over low heat, whisk together 1 tablespoon coconut oil, 4 tablespoons peanut butter, and 1 tablespoon maple syrup until fully combined.
- Remove the tin from the freezer and spoon the warm peanut butter mixture over the top of the chocolate oat mixture. Return the tin to the freezer for 15 minutes until the bites are set, or refrigerate until serving.
Based on excerpts from A Couple Cooks: Pretty Simple Cooking: 100 Delicious Vegetarian Recipes to Make You Fall in Love With Real Foodby Sonja and Alex Overhiser, with the permission of a Capo Lifelong Books, a division of Hachette Book Group, Inc. Copyright © 2018.