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Peanut Butter Chocolate Pinwheel

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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.

 

Chocolate Layer Ingredients:

  • 2 1/2  cups raw almond flour
  • 1/2 cup ground flax
  • 1/2 cup raw cacao powder
  • 1/3 cup cold pressed olive oil
  • 1/3 cup water
  • 1/3 cup raw agave nectar
  • 1 Tbsp vanilla extract

Preparation:

  1. To make the almond flour,  place your almonds in the food process and process until the almonds turn into a mealy flour.
  2. In the food processor mix the almond flour, ground flax and cacao powder just until combined.
  3. As the food processor is running add in the olive oil, water, agave and vanilla. Process until well blended.
  4. Place the batter in the fridge for about 60 mins. just to help firm it up a bit.
  5. You will need 2 large sheets of wax or parchment paper or you can use your teflex sheets from the dehydrator (if you have them).  Place one piece on the kitchen counter, next lay your batter in the center of the paper, add the 2nd piece of paper on top and using a rolling pin, roll your dough out to the desired thickness. I placed a wet towel underneath to prevent it form sliding around on the counter top.
  6. See below for assembly.

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Peanut Butter Layer Ingredients:

  • 3 cups gluten free oat flour*
  • 1 cup natural peanut butter
  • 1/2 cup raw agave nectar
  • 1/4 cup raw honey
  • 1/4 cup + 1 Tbsp raw cold pressed coconut oil
  • 1 1/2  tsp vanilla extract
  • 1 tsp sea salt

Preparation:

  1. To make your oat flour,  place the raw oats in the food processor and process until it becomes a fine powder.
  2. Add in the remaining ingredients, except for the coconut oil and blend until well incorporated.
  3. As the food processor is running,  drizzle in the melted coconut oil.  You may need to stop a few times and scrap the sides and spread the dough around evenly.
  4. This batter doesn’t require any fridge time, unlike the chocolate batter which will need to be in the fridge for a max. of 60 minutes.
  5. You will need 2 large sheets of wax or parchment paper or you can use your teflex sheets from the dehydrator (if you have them).  Place one piece on the kitchen counter, next lay your batter in the center of the paper, add the 2nd piece of paper on top and using a rolling pin, roll your dough out to the desired thickness. I placed a wet towel underneath to prevent it form sliding around on the counter top.
  6. Roll out nice and even.  Peal the top sheet off, exposing a beautiful sheet of peanut butter!
  7. Set aside for assembly.

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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 teflex 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 mins.  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 45 minutes, then reduce to 105 degrees and continue the dehydration process for approx. 8 hours.

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6 thoughts on “Peanut Butter Chocolate Pinwheel

  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

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