Chocolate Peanut Butter Cup Layered Gelatin Dessert

This isn't your ordinary boxed jello!  It's sugar free and made from high-quality, healthy ingredients, not chemicals, dyes and artificial flavors.  Gelatin is largely composed of the amino acids glycine and proline.  It is pure protein and very healing for the body.  Many healthcare practitioners even recommend consuming gelatin to vegans because the health benefits are so numerous!  The benefits to skin, nails, hair, joints and the digestive system are well known...not to mention that gelatin is so easy to make and fun to eat!  You can set these desserts in any small container, but glass will show off the layers.  Another idea is to use regular-sized silicone muffin cups (as pictured) which, when unmolded, has the look of a big peanut butter cup candy!  The presentation of this simple dessert will impress your guests or family.  Kids love them!  They appear so sinful but, in reality, they're a light and healthy treat.

Chocolate Peanut Butter Cup Layered Gelatin Dessert

Makes 8 servings

Peanut Butter Layer:

1/4 cup full-fat coconut milk

1/4 cup almond or flax milk (or your favorite milk)*

1/2 cup water

2-1/2 Tablespoons natural creamy peanut butter (or your favorite nut butter)

1 teaspoon unsweetened cocoa powder

1/4 teaspoon vanilla extract

1-1/2 teaspoon unflavored gelatin powder

1/4 teaspoon 100% stevia powder (or liquid stevia drops to taste)

Chocolate Layer:

1/4 cup full-fat coconut milk

1/4 cup almond or flax milk (or your favorite milk)*

1/2 cup water

1/2 Tablespoon natural creamy peanut butter (or your favorite nut butter)

1/2 ounce unsweetened baking chocolate bar (I use Dagoba brand)

2 Tablespoons unsweetened cocoa powder

1/2 teaspoon vanilla extract

1-1/2 teaspoons unflavored gelatin powder

1/2 teaspoon 100% stevia powder (or liquid stevia drops to taste)

1.  Make the peanut butter layer first.  Place 1/2 cup water into a small saucepan.  Measure 1/4 cup coconut milk and 1/4 cup almond or flax milk into a small bowl and sprinkle 1-1/2 teaspoons unflavored gelatin over it and allow to sit for about 5 minutes.  Meanwhile, heat the water over a medium heat until boiling.  Lower the heat to low and add the milk-gelatin mixture, 2-1/2 TB peanut butter, 1 teas. cocoa powder and whisk until peanut butter has melted and gelatin is completely dissolved.  Remove from heat and add 1/4 teas. vanilla and 1/4 teas. stevia powder.  Stir until well blended and smooth.  Taste and adjust sweetening, if necessary.  Divide equally among 8 small serving dishes (glass custard cups work well) or 8 silicone muffin cups.  Place in the refrigerator for about 35 minutes, or until the top has set.

2.  After the peanut butter layer has been in the refrigerator for about 5 minutes, you can begin making the chocolate layer.  The procedure is similar as before and you can use the same saucepan (no need to rinse).  Place 1/2 cup water into the saucepan.  Measure 1/4 cup coconut milk and 1/4 cup almond or flax milk into a small bowl and sprinkle 1-1/2 teas. unflavored gelatin powder over milks and allow to sit for 5 minutes.  Meanwhile, heat the water over a medium heat until boiling.  Lower the heat to low and add the milk-gelatin mixture, 1/2 TB peanut butter, 2 TB. cocoa powder and whisk until peanut butter has melted and gelatin is completely dissolved.  Remove saucepan from heat and drop in 1/2 oz unsweetened baking chocolate and allow to sit until chocolate has completely melted.  Whisk mixture until ingredients are blended.  Add 1/2 teas. vanilla and 1/2 teas. stevia powder.  Whisk until well blended and smooth.  Taste and adjust sweetening by adding an additional 1/8 teas stevia powder, if desired.  Allow to sit, stirring occasionally, until the peanut butter layer is just set.  Divide chocolate mixture equally among the serving dishes or silicone muffin cups.  Place in the refrigerator until completely set before serving.

* For those with food sensitivities: To make a dairy-free dessert, choose non-dairy milk.

Nutritional Information per serving: 86 calories, 3.5 g carbohydrate (1.5 g dietary fiber, 0.5 g sugars), 6.9 g total fat (3.2 g saturated fat, 0 g trans fat), 25 mg sodium, 20.8 mg calcium, 24 mg potassium, 2.9 g protein.  Net carbs per serving: 2 grams

Recipe by Kathryn Sheehan, copyright 2015