This snack is super easy and satisfies your sweet tooth without sacrificing your health.
I buy Midel honey grahams. They are made with whole wheat flour; there are no preservatives or artificial ingredients, and they are only sweetened with molasses which provides iron—not a bad thing to find in a snack.
My love for coconut oil continues. The melting/hardening qulities of coconut oil make it fantastic for coating just about anything cold and the fact that it tastes heavenly makes it all the better. Here we go:
For the treat:
16 graham squares
2 ounces dark chocolate
1 ounce unsweetened chocolate
1 tablespoon coconut oil
1/4 cup extra virgin coconut oil, liquid
1/4 cup organic peanut butter
1 tablespoon agave nectar
Cover a baking sheet with parchment paper and place in the freezer for a few minutes.
Put the chocolate, coconut oil, and cinnamon in a small saucepan; melt over low heat, stirrring frequently.
In the meantime, stir together the coconut oil, the peanut butter, and the agave nectar in a small bowl.
Dip both sides of the grahams into the peanut mixture and place on the prepared baking sheet. Return to freezer for about 10 mintues.
Once the chocolate is melted, remove from heat for a few minutes. Using a tablespoon, drizzle the chocolate anyway you want over the peanut coated crackers. Return to the freezer once again until firm. Store in the freezer or refrigerator until ready to eat.
Note: any remaining peanut or chocolate mixtures can be used to drizzle over ice cream. you can also make bark with it (in the freezer on parchment paper) and break it into pieces over your next dessert.