I used to make granola, back when I ate yogurt because it was supposed to be good for me. But then I realized that yogurt either had too much sugar, used fake sugar, or was way too sour for me. Soooo, I gave up on my granola making. Since then, I’ve eaten lots of different kinds of cereal, but never been entirely pleased with any of them. The ones I liked the most tended to be pricey, and it was a pain to wait for sales when I was running low. I found a post where someone made granola with applesauce to replace some oil. I thought that was such a neat idea, so I decided to try making granola again. This time, I would add almonds since I discovered how much I liked them in other cereals I was eating.
One of my favorite combos is peanut butter and chocolate. You will see it on the blog some, but not nearly as much as I would like. K prefers other combinations a bit more, so I usually try to spread out my peanut butter and chocolate treats (that’s love right there). These were made for a party we were attending. I didn’t have a lot of time on one day, but I had time spread over a couple days, which made these bars ideal to make. I could make the initial layers, and wait to finish it until close to the party.
You could also title this post: Yummy Chocolate Stuff for Ice Cream, or Exploring the Many Uses of Coconut Oil and Chocolate. Basically, coconut oil is awesome because you can melt it and make tasty treats, then let it cool to room temperature and it hardens. But, it isn’t as unhealthy as other “hard-at-room temperature” fats. I have been trying to use it different ways to explore its properties. There is a slight coconut flavor with it, but if you add enough other ingredients, you don’t notice it (in case you don’t want coconut-flavored everything).
I had been wanting to make these for awhile. When I went to Trader Joe’s to stock up on cookie butter, I was disappointed that they only had the crunchy version, but it ended up being really good!