Vegan on the Go Lukas Breucha Vegan on the Go Lukas Breucha

PEANUT BUTTER S’MORES DIP

PEANUT BUTTER S’MORES DIP

SERVES 8 PORTIONS

  • 9 oz. (255 g) vegan chocolate chips
  • 3/4 cup (195 g) creamy peanut butter
  • 10 oz. (28 g) large vegan marshmallows
  • 2 tbsp. (20 g) crushed roasted peanuts
  • 1/2 tsp. coarse salt
  • 8 oz. (220 g) gluten-free vegan graham crackers
  • NUTRITIONAL VALUES

    Calories: 486kcal
    Fat: 29.4g (9g S.Fat)
    Carbs: 49g
    Protein: 10.7g
    Sugar: 28.3g
    Sodium: 448mg

    METHOD

    Preheat the grill or oven to 400oF (200oC) and have ready an 8-inch (20 cm) cast-iron skillet.

    Spread the chocolate chips in the bottom of the skillet and dollop the peanut butter on top. Cover the marshmallows with the chocolate chips and peanut butter. Grill or bake for 11 to 13 minutes, or until the marshmallow tops are golden and the chocolate is melted.

    Sprinkle the top of the dip with the peanuts and salt. Serve with graham crackers while still warm.
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