So admire person bother invent thing. EXAMPLE: biomedical engineer w. baby diagnosed with T1d. Mind drifts to question: “What about when he’s sleeping in a dorm room?” Could decide, “Meh, that’s 17 years away. It will probably be cured by then.” Or could choose different path: “I am going to invent a pancreas.”
ANOTHER EXAMPLE: love someone who loves chocolate with peanut butter. Want make happy in chocolate/peanut butter-based way. Could buy peanut butter M&Ms, pat self on back. OR invent whole new thing EVEN BETTER THAN peanut butter M&Ms.
Thank you, Detoxinista for invent vegan peanut butter cup bars. (<—link to the real recipe w. way better pictures.) So easy and fast. Would be fun @nursery school: no knives/hot surfaces, hardly any dishwashing, barely need measuring skills. Bigfoot not properly follow Detoxinista’s very clear/simple instructions & still end up BANGIN.
GEAR: one standard loaf pan lined with parchment or wax paper. One bowl. One spoon. One offset spatula. One rubber scraper. Measuring cups and spoons.
Melt 6T coconut oil to start the show.
CRUST: 3/4 cup almond flour (12g CHO) + 2 T cocoa powder (3g CHO) + 2 T maple syrup (28g CHO) + 1 T melted coconut oil + 1/4 tsp. salt. Combine everything well, pour into prepared pan and smooth it out with an offset spatula.
PEANUT BUTTER LAYER: 1/2 cup peanut butter (24g CHO for Skippy) + 2 T maple syrup (28g CHO)<—less than real recipe calls for (due to hoi polloi peanut butter) + 1 T melted coconut oil + 1/4 tsp. salt. Combine everything in your already-used bowl and mix until smooth. Scrape and pour this deliciousness on top of the crust layer and smooth with your already-used offset spatula. Scrape the bowl out well with the rubber scraper to avoid dishwashing.
CHOCOLATE TOP: 1/4 cup cocoa powder (6g CHO) + 1/4 cup melted coconut oil + 3 T maple syrup (42g CHO). Combine everything in the twice-used/scraped out bowl. Mix well. I am pretty sure I’m not doing this right, because my top layer does not look glossy and smooth, but it still tastes GREAT. Pour this on top of the peanut butter layer. Smooth the top.
Freeze for two hours or all day or all week. Lift the frozen block out of the pan.
Cut into 32 squares. Store in the freezer until ready to eat. Approximately 4.5g CHO each.