Peanut Butter Chocolate Bread

For special occasions, and times when I just don’t feel like spending tons of money, I make my husband his favorite: anything with peanut butter and chocolate! To make it tons more fun, I’ll wrap it up with a red bow and call it a day. It’s great gift, and minimal ingredients, but it definitely won’t last long. At least not in my house. MMM. The combo is unmatchable. Feel free to put in bananas, but I didn’t. It’s just a yummy loaf that is a feel good after-dinner treat. This recipe is gluten free!

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The goods

  • 1/4 cup of chopped dark chocolate peanut butter cups (I buy them at Trader Joe’s, but I also love Justin’s organic peanut butter cups)
  • 1/4 cup of dark chocolate chunks
  • 1/2 cup of Unsweetened Peanut Butter
  • 2 cups of Otto’s Cassava Flour
  • 3/4 cup of softened butter
  • 1 small container of Siggi’s Vanilla yogurt
  • 1 tsp baking soda, 1 tsp baking powder
  • 1 tsp cloves
  • 2 tbsp cinnamon
  • 1 tbsp Vanilla Extract
  • 3 room temp Medium eggs
  • 1 tsp Himalayan pink salt
  • 1/4 cup of date sugar (add more if you want it to be really sweet)
  • 1/2 cup of nut milk (I use cashew milk)

Grease a loaf pan with coconut oil, place mixture in pan for 25-30 minutes at 425 in the oven. Place extra peanut butter cups along the top of the loaf before putting in the oven for that extra decadence.

 

 

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