Crunchy cucumber batons dipped in a creamy chocolate-peanut butter sauce.
ABy Anne
Servings
4
2 piece cucumber
0.5 cup creamy peanut butter
0.5 cup dark chocolate chips
0.25 cup milk
2 tbsp honey
1 tsp vanilla extract
0.25 tsp fine sea salt
0.25 tsp ground cinnamon
2 piece carrot
Calories
502 kcal
Protein
14g
Carbs
63g
Fat
26g
Fiber
13g
Sugar
38g
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Prep Vegetables
1. Wash the cucumbers and carrots thoroughly under cold water, then pat them dry with a clean towel.
2 piece cucumber,
2 piece carrot
2. Trim the ends from the cucumbers and carrots, then slice them into even batons about finger-length and about the thickness of a French fry. Arrange the sticks on a serving platter.
Make Chocolate-Peanut Dip
3. Place the peanut butter and dark chocolate chips in a small heatproof bowl.
0.5 cup creamy peanut butter,
0.5 cup dark chocolate chips
4. Pour the milk into a small saucepan and warm it over low heat just until steaming, not boiling, stirring occasionally so it heats evenly.
0.2 cup milk
5. Pour the warm milk over the peanut butter and chocolate chips, let it sit for about 1 minute to soften, then whisk until mostly smooth and the chocolate is melted.
6. Whisk in the honey, vanilla extract, fine sea salt, and ground cinnamon until the dip is glossy and completely smooth. If it seems too thick for dipping, whisk in a splash of additional milk; if too thin, let it sit a few minutes to thicken slightly as it cools.
7. Transfer the warm chocolate-peanut dip to a small serving bowl and place it in the center of the platter with the cucumber and carrot sticks. Serve immediately, encouraging diners to dip the cold, crisp sticks into the warm, sweet-salty sauce.
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