After school snacks got you down? My kids are ravenous at 2:30 p.m. and every day I’ve got to come up with something that’ll not only fill them up until dinner, but also power them through their sports, which some days, last from 3-6 p.m. or later. This fun little peanut butter chocolate dip is gluten-free, full of fiber and tastes like cookie batter. Crisping up some low carb tortillas with cinnamon in the oven creates the perfect vessel for scooping up this healthy dip.
- 2 cans garbanzo beans, drained and rinsed
- 4 tablespoons cocoa powder
- up to 4 tablespoons milk (unless you use any liquid sweetener, then you won’t need it)
- 1/2 c peanut butter
- 1 scoop peanut butter or chocolate flavored protein powder
- 2 1/2 tsp pure vanilla extract
- 1/4 c dry sweetener (I used Stevia; if you use another source, you may need up to 2/3 cup)
- 4 tablespoons agave or honey (optional or substitution)
- 1 low-carb tortilla
- Cooking spray (I like the new coconut oil spray from Trader Joe’s)
Preheat oven to 400 degrees. Cut a tortilla into wedges and spray with cooking spray. Sprinkle with cinnamon and spray one more time. Bake for 11 minutes, or until crisp but not burnt. Meanwhile, place all the remaining ingredients in a food processor and process until smooth. Portion out 8 servings (just over 1/4 cup each) and save what you don’t use now for snacks later in the week.
1 serving plus 1 low carb tortilla = 275 Calories, 17 Protein, 32 Carbs, 10 Fat (and a BUNCH of fiber, which lowers the net impact of the carbs!!)