And peanut butter. You definitely need chocolate and peanut butter to stay alive…I’m pretty sure. At least I do.
Being alive is relatively important to me so I try to keep both ingredients in the house at all times.
I have a tendency to go overboard when it comes to chocolate–I always have. I am guilty of hoarding Reese’s in my nightstand, York Peppermint Patties in my purse, and Kisses in my coat pocket. Unlike your sweet grandmother who shares my strange tendencies, I do not share.
I have had to cut back on chocolate significantly. I miss her, my smooth, sweet friend. The way she melts on your tongue as soon as you pop her into your mouth. The creaminess.
One thing I do not miss about eating copious amounts of chocolate is all the calories, the sugar, and the fat.
I received a packaged a while back from a chocolate shop called Chocolita.I opened the package to discover something a bit…different…from your average Hershey bar.
Chocolita is raw, organic chocolate. What does this mean?
Raw chocolate is always kept under 118 degrees to preserve its nutritional content. It’s rich in Iron, Magnesium, an assortment of B vitamins, can lower blood pressure, neutralize free radicals, improve digestions, and much more.
Chocolita chocolate is organic, fair trade, free of soy, dairy, gluten, agave, processed sugar, and GMO’s. Chocolita also uses Coconut Palm Sugar, a low-glycemic, nutrient dense sweetener. Vegan and paleo friendly!
This, obviously, is music to my ears. But does it taste good*?
*Let’s be honest…this is most important to me.
Sarah from Chocolita was awesome enough to send me a sampler pack of their best sellers:
Blueberry Lotus (white)
Moontime Rose (dark)
Jungle Peanut (white)
Lemon Pine (white)
Goji Schizandra (white)
Blueberry? Rose? I mean come on. How could I not be intrigued?!
The first square I opened was the Goji Schizangra. I tore off the paper and bit off the top corner. The first thing that surprised me was that the “white” chocolate is actually brown, the same color as milk chocolate. I was expecting raw chocolate to taste bitter, like dark, but instead I was met with a subtle sweetness. The goji berries add an extra burst of sweet-tartness (think of eating “sugar free” chocolate covered raisins).
Today I tore into the Nib square. Mixed with cacao nibs, this is indulgence is loaded with nutrients.
Mid-bite it hit me.
Bananas, peanut butter, chocolate. There is no better combination.
I quickly melted the square in my make-shift double boiler (a glass bowl over a pot of simmering water), added a little almond milk, and dipped some PB+banana sammies.
My chocoholic heart is screaming from the rooftops.
Treat yo’ self and order from Chocolita. I recommend Blueberry Lotus, Moontime Rose, and Goji Schizandra (my favorites).
Chocolate Covered Peanut Butter + Banana Sandwiches
Yield: 5 Sandwiches
- 1 banana
- about 1 tablespoon peanut butter
- 1 square chocolate (about 1 oz.)
- 1 tablespoon coconut oil
- Melt chocolate and coconut oil in double boiler (or use a bowl placed on top of a pot of simmering water…make sure bowl does not touch water!). Use a whisk to blend chocolate and oil together, making sure chocolate does not get too hot.
- Remove chocolate from heat.
- Slice banana into 10 pieces.
- Spread peanut butter onto 5 banana slices, top with remaining 5 pieces.
- Line a baking sheet with wax paper.
- Dip “sandwiches” into chocolate and place onto wax paper.
- Place in freezer for at least 30 minutes, allowing chocolate to harden.
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