Recipe: Chocolate Peanut Butter Dip

So this recipe definitely, definitely needs refining — it’s too drippy, but that’s my own fault — but the flavor in general is pretty good, and it makes eating celery awfully pleasant.

What you’ll need:

4 tbsp of PB2 (or whatever other powdered peanut butter you use; points are calculated here for PB2)

1 tbsp of Hershey’s unsweetened cocoa

3 tbsp of water

1/4 cup of Almond Milk (I use Silk brand, unsweetened).

1 packet of stevia

Salt to taste

Total PP for Entire Dip: 3

Pro Tip: I am making this for the first time today, so was making it up as I went along. The above is exactly what I did. If I could do it over (and I will, sometime soon, and will report back) I would use less water or less almond milk. Though the dip is quite drippy, it DOES stay on the celery I’m using to dip it, but it’s more like a coating than a hummus-style-consistency. Here’s hoping I get it figured out, since celery is great for digestion and has tons of antioxidants, and is kinda awkward to leave alone.


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