LBCB x AMERICAN APPAREL


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PEANUT BUTTER CUPS


Just like the real deal and maybe even better!
Makes 12

Sweetness - 2/3
Difficulty - 2/3

1/2 cup crispy rice cereal
1/4 cup natural peanut butter
1 cup organic dark chocolate chips

Combine peanut butter and rice cereal in blender until thoroughly mixed. Put it in the freezer for 15 minutes. Line a mini cupcake tray with 12 liners.

Add chocolate chips to a saucepan and melt over medium heat. Make sure water does not come in contact with the pan or it will ruin. Keep stirring with a rubber spatula until it is almost melted and remove from heat.

Add a teaspoon sized spoonful of melted chocolate to the base of each liner and smooth it out with the back of a small spoon. Take teaspoon sized pieces of the peanut butter mixture, roll into a small ball and press gently into the center of each liner, flattening it a little.

Distribute remaining melted chocolate evenly on top. Melt more if needed. Chill in freezer for 30 minutes or fridge for an hour to set and enjoy.


Clothing by Naughty Mess Vintage.
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PEANUT BUTTER COOKIE DOUGH BITES


Foolproof and delicious, these treats are as tasty as they are easy to make. Just mix, roll, freeze and enjoy.

Makes approx 15

Sweetness - 2/3
Difficulty - 1/3 

1/2 cup natural peanut butter
1/2 cup almond meal
1/4 cup pure maple syrup
2 tablespoons melted virgin coconut oil
1 teaspoon pure vanilla extract
1/2 cup organic dark chocolate chips

Mix all the ingredients in a large bowl and stir with a spatula or spoon. Put it in the freezer for 15 minutes to set. Remove from the freezer and take 2" pieces and roll them into small balls in the palm of your hand. Put in the freezer for at least another 30 minutes to set. Serve frozen.



Styling by Bryanna Brown. Hair and Makeup by Tami el Sombati.
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COCONUT CREAM


Dip it, top it, or eat it with a spoon. Whatever you choose, this quick and easy treat is sure to please!

Makes approximately 1 cup

Sweetness - 1/3
Difficulty - 1/3 

1 can full fat coconut milk (stored in the fridge overnight - do not shake)
2 tsp agave nectar
1/2 tsp pure vanilla extract

Remove the coconut milk from the fridge and gently open the can. Use a spoon to scoop up the top creamy part, being careful to leave the water in the can.

Put into a large mixing bowl and add the agave and vanilla. Using a whisk attachment on an electric hand mixer, mix the ingredients into a light fluff. Store in the fridge until ready to serve. Use the leftover water for smoothies or other baking.

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