Chocolate and peanut butter were made for each other.
The problem with peanuts: they're not nuts! Peanuts are actually legumes, and moldy ones at that. Since they're grown in the ground, they're commonly contaminated with mold, which produces a particularly harmful toxin called aflatoxin. Aflatoxin, which is considered a human carcinogen and known to compete with the probiotics that live within your digestive system, is often found in peanuts and peanut butter. Ironically, peanuts are by far the most popular "nut" in the US: Americans eat over 7 pounds of peanuts per person each year – more than 4 times as many as any real nut!
By replacing peanut butter with tahini, we reduce our risk of any possible aflatoxin exposure, while that classic chocolate-peanut butter taste we all know and love remains intact.
Chocolate and peanut butter were made for each other. Chocolate and mold were not!
Bredesen Protocol Approved
Plant Paradox Approved: Replace chia seeds with flaxseeds.
1/2 c Chia Seeds
1/2 c Walnuts
1 1/4 c Coconut Milk
3 Tbs Cacao Powder
3 Tbs Tahini *
1 Tbs Coconut Oil
1/2 tsp Vanilla Extract
1/4 tsp Sea Salt
1/8 tsp Pure Monk Fruit
Optional: 1/2 Bar (40 g) Lily's Extra Dark Chocolate, Melted
* May replace with almond, walnut, pecan, or hazelnut butter
Place the chia seeds and walnuts in a blender. Blend on high until finely ground.
Add the remaining ingredients: coconut milk, cacao, tahini (or replacement nut butter), vanilla, coconut oil, monk fruit, salt, and optional melted chocolate. Continue to blend on high, scraping down the sides as you go.
Taste and adjust sweetness and consistency as needed: for a sweeter taste, add more monk fruit or melted chocolate; for a more airy texture, add more coconut milk.
Place in the freezer for 15-20 minutes or the refrigerator for at least an hour. It will continue to develop a mousse-like texture the longer it sits in the fridge.
Optionally, top with Lily's chocolate chips and/or coconut milk whipped cream.