Ok *lean in a little closer* I may have a slight problem with peanut butter…There, I said it- I’m not ashamed. I could literally eat it straight out of the jar with a spoon. Peanut Butter & Co is my favorite brand and just yesterday I found out that they have an entire sandwich shop here in NYC dedicated to the delish spread. I will be going immediately… Anywho, the point of this post is to give you the recipe for my much “twittered” about recipe for peanut butter chocolate chip cookie dough yogurt. An amazing (very healthy) around 200 calorie afternoon snack.
*1 Fage 0% greek yogurt (any greek yogurt will work)
*1 tablespoon of peanut butter (PB&Co is my fave- Whole Foods has it)
*A little bit of sweetener (I’ve been using stevia)
*Cookie dough balls (2-3 chopped up) Recipe is below
~The secret ingredient is these little dough things. I make them in advance, freeze them- they last forever- and then chop up one or two to put in the yogurt. Then freeze the yogurt a bit until really cold (after mixing all ingredients together).
Cookie Dough Balls:
Yield: 1 cup packed cookie dough
*1/2 cup unsalted cashews
*1/4 cup rolled oats
*1/4 cup whole wheat pastry flour (other flours may work)
*1/2 tsp kosher salt
*1.5 tbsp natural cane sugar
*1/2 tsp pure vanilla extract
*2 tbsp + 1/2 tsp pure maple syrup (or a bit more if dough is too dry)
*1/4 cup dark chocolate chips
Directions: In a food processor, add the cashews and oats and process until it forms a fine crumble. Now add in the salt, sugar, and flour and process for a few seconds more. Add in the maple syrup and vanilla and process until combined. It will be sticky, but this is normal! Add in your chocolate chips and stir by hand or process. Form into balls. Store in freezer. (Recipe from Oh She Glows)