|Gooey, crispy & SO cheesy!|
|And they're Gluten Free too!!|
I spent some time online trying to find the origin of this recipe. I found it on a number of blogs, food websites and Facebook pages. They are best served warm, when the chocolate chips are melted and gooey, but are still really peanut buttery and rich even after they cool. I know you won’t believe it until you try the recipe yourself but you really can’t taste the chick peas in this recipe. Really truly!! Please let me know how yours turn out!
2 teaspoons vanilla extract
1/2 cup + 2 tablespoons natural peanut butter (I used crunchy and they were awesome! )
1/4 cup (80 grams) honey or agave (I used honey)
a pinch of salt
1/2 cup chocolate chips (Use the best ones you can find!)
Combine all the ingredients, except for the chocolate chips, in a food processor and process until very smooth, occasionally scraping down the sides of the bowl. Add the chocolate chips and pulse a few times to combine.
Pesto and Fresh Mozzarella Panini (Can be made Gluten Free by using GFE bread!)
All the ingredients (no tomato in this sandwich!)
Peanut Butter Chocolate Chip Cookie – Great for the GFE (Gluten-Free Eater)