Welcome to Israel, the Land of Bamba.
Peanut Butter- in Hebrew, חמאת בוטנים ( pronounced- Chemat Botnim)
Below are two of my go-to, most popular, EASY, affordable Peanut butter dessert recipes.
( FYI- both these recipes work great with Almond butter or Techina Paste)
Oh, wait! How can I forget – Healthy! (ier)
Both recipes are #GlutenFree
People are getting more health-conscious, so this recipe is great because it doesn’t just taste good but feels good too.
No post-meal sluggish feeling after serving these at your Shabbos table!
This recipe is ALWAYS a hit; it gets that perfect crunch bursting with flavor.
- 3/4 cup natural peanut butter ( green cover for the B&D brand)
- 1/3 cup silan ( Silan is the cheapest natural sweetener in Israel, but you can also use honey or natural maple syrup)
- 1/2 tsp vanilla extract ( if you use maple syrup, you can skip the vanilla)
- 1/4 tsp sea salt
- 3 cups Brown rice crisp cereal ( sold in a big 450-gram bag)
- 1 cup of dark chocolate chips
Mix all the ingredients in a bowl that pat-down in a pan
Melt the chocolate and spread on top
- Optional to sprinkle sea salt on top
Put in freezer for about 2 hours, then remove and break into pieces and put back in the freezer in a ziplock bag or Keep in a pan and take out about 7 min before serving and cut into pieces once softens to serve.
Recipe #2: No Flour, No Sugar, Easy PB Chocolate Chip Cookies
- 1 cup natural peanut butter
- 1/2 cup natural maple syrup (could sub for any other sweetener)
- 1 Egg
- 1 tsp baking soda ( sometimes its called סודה לשתייה- usually comes in little white packets)
- 1/2 tsp salt
- 1/2 cup dark chocolate chips
Preheat oven to 350 F/ 180 C
Mix all the ingredients in a bowl, and scoop out the preferred-sized amount of dough on the baking sheet. The cookies grow a little bit, so the space between the cookies can be around 1 inch.
Bake for about 8-10 minutes.
*Important to note the cookies bake more when out of the oven, so take them out even if they don’t seem fully baked.