Creamy Chocolate Hazelnut Smoothie

Creamy Chocolate Hazelnut Smoothie

This simple, healthy and delicious chocolate hazelnut smoothie recipe is gluten-free, dairy-free and vegetarian. You’ll love its powerful boost of nutrition just as much as its great taste!

  • ¾ cup unsweetened almond milk (or other milk substitute)
  • ½ cup spinach
  • ¼ cup whole hazelnuts, with or without skin, soaked overnight and drained
  • 1 Tbsp Betsy’s Best Gourmet PeanutAlmond or Sunflower Seed Butter
  • 1 Tbsp chia seeds
  • 1 Tbsp raw cacao powder (or cocoa powder)
  • 3-4 dates, pitted
  • Pinch salt
  • 10 ice cubes

Combine ingredients through salt in blender. Blend until smooth. Adjust any ingredients to taste. Add ice cubes and blend until reaching milkshake-like texture. Non-GMO, Vegetarian

Peanut Butter Coconut Crisps

If you love peanut butter and coconut, these crisps are just too good to be true. The combination of chocolate and Betsy’s Best Gourmet Peanut Butter make this coconut crisp recipe irresistible!

Chocolate covered peanut butter coconut crisps

Preheat oven to 275 degrees. In a bowl combine all ingredients except for the coconut. Stir until smooth. Add coconut and stir until all chips are covered in the mixture. Line cookie sheet with parchment paper and spread mixture evenly across paper, avoiding large clumps. Bake for 12-15 min, watching closely to ensure crisps do not burn.

Try sprinkling these peanut butter coconut crisps on top of Greek yogurt or mixing it with raw nuts for a delicious snack.

Fudge Peanut Butter Brownies

Who say’s you can’t make a delicious brownie using healthy all-natural ingredients? Not Betsy. Moist and nutritious, this peanut butter fudge brownie recipe uses ingredients like Betsy’s Best all-natural Peanut Butter, flax seeds, and zucchini.

  • 2 cups shredded zucchini
  • 1 cup Betsy’s Best Gourmet Peanut Butter with Cinnamon
  • 1 flax egg: 1 Tbsp flax + 3 Tbsp water (or 1 egg)
  • 1/3 cup maple syrup
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  • 3 Tbsp cocoa powder
  • 1 tsp baking powder

Preheat oven to 350°F. Combine all ingredients in food processor. Mix well. Pour batter into 8 x 8 pan, lined with parchment paper. Bake 45 minutes. Brownies might seem undercooked but harden after cooling. Let brownies cool completely before removing from pan. Store in airtight container in refrigerator for up to a week, or freeze for longer.

Your Peanut Butter Fudge Brownies are in the oven.  Soon you will be enjoying nutrition in the tastiest way possible.

Pin It on Pinterest