PB & J Bites
  • ½ cup creamy peanut butter OR almond butter
  • ½ cup coconut butter, NOT coconut oil
  • 2 tbsp coconut oil
  • 2-3 tbsp maple syrup
  • ¼ cup Rigoni di Asiago Fiordifrutta spread, your favorite flavor
  • 1 silicone mold or ice cube tray or mini muffin tin
  1. In a small saucepan, combine the peanut butter, coconut butter, coconut oil, and 2 tablespoons of maple syrup. Heat everything over medium heat and taste and adjust the level of sweetness as needed.
  2. If you’re using a mini muffin tin line it with paper cups. You don’t have to do that if you’re using a mold or ice cube tray. Take the peanut butter off the stove and let it cool for a minute. Then pour a small amount, no more than half a teaspoon, in the bottom of your molds or tins. Swirl it around so it coats the entire bottom. Place the tin or mold in the freezer for 5 minutes.
  3. Remove from the freezer and add another half teaspoon of peanut butter to the bottom and freeze for another five minutes.
  4. Remove again and add about 1 tsp of the Fiordifrutta to the mold or tin. Then top the spread with the rest of the peanut butter. Let the bites harden in the freezer for about 30 minutes.
  5. Pop the bites out of the mold and eat right away or store in an airtight container in the fridge or freezer. Let the bites sit out for a few minutes before eating.
Recipe by Chic Vegan at https://www.chicvegan.com/pb-j-bites-made-with-rigoni-di-asiago-fiordifrutta/