{"id":350,"date":"2016-07-11T19:30:48","date_gmt":"2016-07-12T00:30:48","guid":{"rendered":"http:\/\/lisa.rushworth.us\/?p=350"},"modified":"2016-09-09T21:38:31","modified_gmt":"2016-09-10T02:38:31","slug":"chocolate-peanut-butter-dip","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=350","title":{"rendered":"Chocolate Peanut Butter Dip"},"content":{"rendered":"

We picked up a piece of peanut butter pie on our way back from New York this weekend. It was incredible — tangy, sweet, and peanut buttery. I found a recipe that sounds similar (ours had a chocolate cookie crust) on Epicurious<\/a>. I can see making it again – and topping it with curled dark chocolate shavings.<\/p>\n

We didn’t want Anya eating too much of it though. It was late, and even a little bit of sugar means\u00a0half an hour of running in circles. She was still hungry, though … so I made a carob peanut butter dip for her that was pretty close to this pie. I took two tablespoons of plain Greek yogurt, added a tablespoon of real peanut butter (no additives, no sweeteners), and then added carob powder until it was sweet and chocolaty enough. Mixed it all together with a fork (it would be interesting to make more of it and whip it to achieve\u00a0the same consistency as the pie). Served with sliced apples, it’s a quick not-too-sugary snack.<\/p>\n

\"DSC_9554\"<\/a><\/p>\n

Mmmmm!<\/p>\n