I don’t know of an easier or quicker dessert than Chocolate Peanut Butter Magic Shell served over ice cream!
It’s a blend of semi-sweet chocolate, peanut butter (you can sub with almond butter if you’d like), and coconut oil. That’s it!
I prefer to use Maranatha peanut butter or a homemade soaked peanut butter. Most peanut butters contain aflatoxins, which is a naturally occurring substance that can come from mold and a carcinogen. MaraNatha uses state-of-the-art protocols for handling, sorting, storage and climate control that strictly control the development of aflatoxin. As a result thier nut butter is virtually aflatoxin free.
And remember, peanuts are a legume, so if you’re wanting to avoid the phytic acid, soaking is best. This is why a homemade soaked peanut butter can be a good option.
I used Enjoy Life chocolate chips for this recipe, but you can use any semi-sweet or dark chocolate that you prefer.
You can also make the recipe ahead of time, pour it in a mason jar and store at room temperature. When you’re ready to serve, just pour it into a small saucepan for a quick re-heat!Print
Chocolate Peanut Butter Magic Shell
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- 1/2 cup semisweet chocolate chips (I used Enjoy Life)
- 2 tablespoons peanut butter (you can sub with almond butter)
- 1 tablespoon coconut oil
- Place all ingredients in a small pan over low heat and stir until melted and smooth. Pour warm sauce over cold ice cream. Let the chocolate sit on the ice cream for about 1 minute until solid. Serve.
- Serving Size: Makes about 1/2 cup
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