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Peanut Butter Chocolate Pinwheel (raw, gluten-free)

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This recipe for Peanut Butter Chocolate Pinwheels was a lot of fun to make.  As I was cutting them into slices, my mind was already going crazy for more ideas on how to expound upon these.  Peanut butter and chocolate go hand in hand as you well know.  You will LOVE the peanut butter aroma that the dehydrator puts out!  I recommend making the chocolate batter first and put it in the fridge right away so it can firm up while you make the peanut butter batter.  The chocolate batter is actually pretty darn easy to work with but chilling it helps any stickiness.  It sort of fools you as it tends to look sticky but in reality it isn’t.

Ingredients:

Chocolate Layer:

  • 2 1/2 cups raw almonds, soaked & dehydrated
  • 1/2 cup ground flax seeds
  • 1/2 cup raw cacao powder
  • 1/3 cup cold pressed olive or coconut oil
  • 1/3 cup water
  • 1/3 cup raw agave nectar or maple syrup
  • 1 Tbsp vanilla extract

Peanut Butter Layer:

  • 3 cups gluten free, rolled oats, soaked & dehydrated
  • 1 tsp Himalayan pink salt
  • 1 cup natural peanut butter
  • 1/2 cup raw agave nectar or maple syrup
  • 1/4 cup raw honey or raw coconut nectar
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil
  • 1 1/2 tsp vanilla extract

Preparation:

Chocolate Layer:

  1. Place the almonds in the food process, fitted with the “S” blade.  Process until the almonds turn into a mealy flour.
  2. Add the ground flax and cacao powder just until combined.
  3. As the food processor is running add in the oil, water, sweetener and vanilla. Process until well blended.
  4. Place the batter in the fridge for about 60 minutes, just to help firm it up a bit.
  5. Place the dough ball between 2 pieces of plastic wrap and roll out to 1/4″ thick.
  6. See below for assembly.

Peanut Butter Layer:

  1. Place the raw oats and salt in the food processor and process until it becomes a fine powder.
  2. Add the peanut butter, agave, honey, oil and vanilla. Process until the batter sticks together when pinched.
    • This batter doesn’t require any fridge time, unlike the chocolate batter.
  3. Place the dough ball between 2 pieces of plastic wrap and roll out to 1/4″ thick.
  4. Roll out nice and even.  Peal the top sheet off, exposing a beautiful sheet of peanut butter!
  5. Set aside for assembly.

Assembly:

  1. Lay the peanut butter layer on top of the chocolate layer, now peel the teflext or wax paper off of the peanut butter.
  2. Using the bottom non-stick sheet that the chocolate is rolled out on and start to roll the two batters together.
  3. Once rolled nice and tight, cover in plastic wrap and place it in the freezer for about 30 minutes.  Just long enough to help firm it up.  I recommend placing the rolled batters on a cookie sheet or something flat as it is “mold-able” and bendable at this stage.
  4. Remove from freezer and place on a cutting board.  Don’t remove the plastic wrap.  By leaving it on, it gives you something to hold on top as you are making the slices.  Slice right through the plastic wrap and when you have about 5 slices, remove the plastic and place on the mesh sheet of your dehydrator.
  5. Dehydrate at 145 degrees for 1 hour, then reduce to 115 degrees (F) and continue the dehydration process for roughly 8 hours.
  6. Store cookies in an airtight container.

The Institute of Culinary Ingredients™

  • To learn more about maple syrup by clicking (here).
  • Click (here) for my thoughts on raw agave nectar.
  • Raw honey isn’t vegan but I still use now and again.  Read (here) why I like to..
  • What is raw cacao powder?
  • What is Himalayan pink salt and does it really matter?  Click (here) to read more about it.
  • Is coconut butter the same as coconut oil?  Click (here) to find out.
  • Are oats gluten-free?  Yes, read more about that (here).
  • Are oats raw?  Yes, they can be found.  Click (here) to learn more.
  • Do I need to soak and dehydrate oats?  Not required but recommended.  Click (here) to see why.
  • Learn how to grind you own flax-seeds for ultimate freshness and nutrition.  Click (here).

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F).  Click (here) to learn the reason behind this.
  • When working with fresh ingredients it is important to taste test as you build a recipe.  Learn why (here).

 

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10 thoughts on “Peanut Butter Chocolate Pinwheel (raw, gluten-free)

  1. Gayle says:

    I am really excited to try your lovely looking recipes! You are a new site to me. This looks amazing (as do all I have looked at so far but…peanut butter and chocolate …or and orange…:)

    • amie-sue says:

      Welcome Gayle :) If you have any comments or questions as your weave your way through the site, just let me know. Blessings, amie sue

  2. Gabi says:

    Hi! I’m really looking forward to making this recipe but I was wondering if there is any way to replace the oats in the peanut butter layer?
    Thank you!

    • amie-sue says:

      Hi Gabi, there are always substitutions for the most part… but they will change the flavor that I created, so just keep that in mind. You can try using almond flour or buckwheat flour (though I find buckwheat more drying). Good luck! amie sue

  3. Barb says:

    Hi Amie-Sue….these sound positively delicious! How thick do you slice them before dehydrating ?
    Thanks Barb

  4. Vally says:

    I made this this weekend, it is amazing, thanks for sharing.

    • amie-sue says:

      Your welcome Vally.. thank you for letting me know! I always love to hear from those who try the recipes. Have a glorious day. amie sue :)

  5. Vally says:

    Amie-Sue,
    I have shared this recipe with my extended family, I have increased thed population on dehydratos, and of living raw.. I’m so thankful that you are here.. Thank you for blessing me and my family with your knowledge of food.

    • amie-sue says:

      Thank you Vally for sharing that. It means a lot. I hope that you continue to enjoy the recipes that I share and find new foods to add to your daily menu. :) Have a blessed week. amie sue

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