Food Crimes is an intriguing web series that tackles tough food topics.

The series is currently one episode three (yes, you can watch and enjoy the former episodes). In the series’ third episode, the show, created by Food Republic, tackles a big issue: peanut butter and food borne illness. Thanks to Modern Farmer for the tip. Watch the full episode below.

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Raise your hand if you’ve ever enjoyed yourself with nothing more than a spoon and a jar of peanut butter.

It’s not so uncommon, simply because peanut butter is absolutely delicious. And then, you realize that it pairs well with chocolate chips, and soon you have yourself a go-to midnight snack that could probably use a good bit more structure. So, peanut butter bars were born. But, there’s no need to pull out the butter or milk-laden chocolate. Instead, make this vegan peanut bar recipe to keep things healthy and your conscience a little more at bay. Enjoy!

This vegan peanut butter bars recipe makes 20 servings, technically speaking, but if you’re preparing it for a crowd, make more than you think you need, because these will fly off the table. Also, get creative with the add ins. Before refrigerating, I like to top the chocolate layer with nuts and dried coconut flakes. Get festive with your choices!

Vegan Peanut Butter Bars 

Makes about 20 servings

Ingredients

• 1 cup all-natural peanut butter
• 2 tablespoons coconut palm sugar
• 2 tablespoons coconut oil, hardened
• 1 tablespoon maple syrup
• Dash of sea salt
• 1 1/2 cups vegan chocolate chips

Directions

In a food processor, pulse together the peanut butter, coconut palm sugar, coconut oil, maple syrup and sea salt. Once evenly combined and smooth, spread the mixture on the bottom of a pan lined with parchment paper. In a double broiler over medium heat, melt the chocolate chips. Once melted to a smooth consistency, pour over the peanut butter base and spread evenly with a spatula. Place the pan in the refrigerator until the chocolate hardens. Hasten the process by putting the pan into the freezer. Cut into small squares and enjoy!

Photo Credit: Jamieanne

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You can still have your chocolate and peanut butter and eat it too.

I’m not alone when I say that Reese’s Peanut Butter cups are among my favorite dessert snacks. They’re just delicious – end of story. However, when it comes to watching your waistline, the last thing you should do is reach for the packaged variation. Instead, take 10 minutes and create your own refined-sugar-free version of this American favorite.

In one serving of Reese’s Peanut Cups, we’re looking at 210 calories, 110 of which come from fat. The 2-piece serving also carries with it 24 grams of carbohydrates, 1 gram of dietary fiber, 5 grams of protein, and 5 milligrams of cholesterol. Considering that one serving fulfills 20% of your daily allowance of fat and a whopping 21 grams of simple sugar, the treat is artery-clogging and contributes to spikes in blood sugar levels.

Ingredients include the likes of peanuts, sugar, dextrose, salt, stabilizer tertiary butyl hydroquinone, cocoa butter, chocolate, non-fat milk, milk fat, lactose, soy lecithin and PGPR. I can’t quite pronounce tertiary butyl hydroquinone, but it sure packs a toxic punch. The chemical preservative is rendered to be deadly when 5 grams or more are consumed. The overly processed milk used in Reese’s negatively affects digestion, hormones, and acne.

The wonderful part about Reese’s is that it is easy to change without compromising taste. This recipe revamp uses all-natural, unsalted peanut butter, low-glycemic maple syrup, and coconut butter. Not all fats are the same, and coconut butter brings with it 3 grams of dietary fiber in just 1 tablespoon. And no simple sugars here! Cocoa powder is paired with maple syrup to give you the sweetness without the sugar rush. Enjoy!

Homemade Healthy Peanut Butter Cups

Makes 6

Ingredients:

Chocolate Shell:

1/2 cup coconut butter, mixed well

3 tablespoons maple syrup

3 tablespoons cocoa powder

Dash of sea salt

Filling:

3 heaping teaspoons unsalted peanut butter

1 teaspoon maple syrup

1/8 teaspoon vanilla

Dash of sea salt

Directions:

In a small saucepan, melt the coconut butter and mix in the remainder of the chocolate shell ingredients. Mix until thoroughly combined and remove from heat.

In a separate bowl, combine all the filling ingredients and mix until smooth.

Line 6 muffin tins with baking cups.

On the bottom of each cup, place about 1 teaspoon of the chocolate mixture. Spread so it evenly covers the base. In the center of the chocolate foundation, add 1/2 teaspoon of the peanut butter mixture.

Conceal the peanut butter layer with another teaspoon of the chocolate mixture. Spread so the top is flat.

After you’ve done all six, pop into the freezer and allow the peanut butter cups to harden. Remove the paper baking cups and enjoy!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

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Flourless, sweet and salty goodness.

Short on time and ingredients? These gluten free cookies are as easy as a jar of peanut butter sitting in your pantry and an egg in the refrigerator. They can also be made quick enough that you can have them finished before your morning coffee break (no really, we tried it), and the end result is a perfect combination of sweet and salty.

Ingredients

• 1 cup crunchy, salted peanut butter
• 1/3 cup organic turbinado sugar
• 1 egg, lightly beaten
• 1 teaspoon vanilla extract
• 1/3 cup chocolate chips

Directions

In a bowl, combine egg, sugar and vanilla extract. Add in peanut butter and chocolate chips and stir together.

Scoop out about a tablespoon of dough and roll into a ball. Place on greased baking sheet and flatten carefully with a fork.

Bake at 350F for 12-16 minutes.

Let sit for a couple of minutes before transferring them to a cooling rack.

Every month on Sunday Recipe, we bring you a new theme of recipes, perfect for whipping up on a Sunday. For April it’s all about food that’s easy to travel with, perfect for your spring outings. Enjoy!

Images: Anna Brones

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