Yes, yes I know I need to stop posting berry recipes and start posting pumpkin recipes soon. But I posted this full-of-fall apple cake recipe in the summer, so doesn’t that buy me at least a few summery recipes in the fall? Or does that just make me seasonally confused?
Soon my passion for pumpkin will hit. For now we strawberry dip. I took the ever-so-elegant chocolate covered strawberry and combined it with the craveable-in-a-candy-cup combo of chocolate and peanut butter. Or watch the video and hear an even better description…
There are a plethora of powdered peanut butter (or ppb) products to choose from these days. The classic PB2. The coconut sugar sweetened Just Great Stuff stuff, which I love. And the Crazy Richards Pure PB, which I love for baking because it is unsweetened, so you can use the sweetener of your choosing. I used the Crazy Richards Pure PB in this recipe, and sweetened with maple syrup. If you use the PB2 or a sweetened once, then just leave out the sweetener and add more non-dairy milk.
And if you are
unfortunate enough to have some of the chocolate PB dip leftover, it happens to taste pretty amazing dolloped and frozen into little fudgey bites. But don’t freeze too long or they will be not-so-fudgey rocks. Or swirl it into nicecream. Dollop it on top of oatmeal. Dip into it with a banana. It’s chocolate and peanut butter for goodness sake, just eat it!
- 1/2 cup powdered peanut butter
- 2 tbsps cacao powder or cocoa powder
- 2 tbsps maple syrup (or any liquid sweetener)
- 1/4 cup + 2 tbsps non-dairy milk
- 12–15 strawberries
- Whisk together everything except the strawberries until it is smooth and clump free. Start with 1/4 cup of the non-dairy milk and add the additional 2 tablespoons as needed to make for a smooth but thick consistency.
- Dip the strawberries in the chocolate peanut butter mixture.
- Lay out on a flat plate or pan.
- Refrigerate for at least 4 hours until the chocolate is no longer sticky to the touch.
- Enjoy! Keep them in the fridge and eat within two days.