Dehydrator Peanut Butter Bites Food

PEANUT BUTTER CUP BITES

Steps:

• Prepare a baking sheet with parchment and a baking rack.
• For the bites: Add the oats, peanut butter, honey, flaxseed, coconut oil and salt to the bowl of a stand mixer fitted with a paddle attachment. This can also be done in a bowl with a spoon and a bit of elbow grease. Mix until completely combined.
• Using a tablespoon-sized scoop, scoop the dough and roll it in your hands until it forms a ball. Repeat with the remainder of the mixture. As you work, place the balls on the prepared baking sheet. Freeze until firm, about 15 minutes.
• For the chocolate shell: Add the chocolate and coconut oil to a bowl set over a pot of simmering water and allow it to melt and become smooth, about 3 minutes. Mix until smooth and set aside.
• Remove the bites from the freezer. One at a time, drop one bite in the chocolate shell, remove it with a fork (or two) and return it to the same baking sheet. Repeat with the remaining bites. Return the baking sheet to the freezer to set the chocolate shell, about 10 minutes.
• Sneak one now and transfer the remaining bites to a resealable plastic bag. Store in the freezer. When you are ready to enjoy them, allow them to thaw for 10 minutes or more at room temperature.

MEMPHIS BANANA BITES

Steps:

• Put the peanut butter and chocolate into a heatproof bowl and set over a bowl of barely simmering water, being sure the bowl does not touch the water. Heat the peanut butter and chocolate until just melted; stir until very smooth. Remove from the heat and cool until room temperature and the mixture has thickened.
• Transfer the chocolate mixture to a quart-sized resealable plastic bag or disposable pastry bag without a tip. Snip 1 corner with scissors to create a piping bag. Squeeze about 1/2 teaspoon of the chocolate mixture onto a banana chip and top with a second. Continue making banana chip sandwiches until the chocolate is used.
• Let the chocolate set completely at room temperature. Mini sandwiches can be stored covered at room temperature or refrigerated. They won't last long, though!
• Cook's Note: If the chocolate mixture gets too firm to pipe, warm it briefly over the simmering water in the bowl to loosen. If you have already transferred it to a piping bag, simply wrap your hands around the bag and hold it for a few minutes. The residual heat from your hands will soften the chocolate until it is easy to pipe.

DEHYDRATOR PEANUT BUTTER BITES

Steps:

• In a large bowl, combine all ingredients; mix well.
• Shape into 1/2-1" balls.
• Dry at 135º for 4 to 5 hours, or until firm and crisp on the outside.

DEHYDRATOR PEANUT BUTTER AND BANANA GRAHAM CRACKERS

Steps:

• In a large bowl, mash bananas; cream in peanut butter.
• Add graham cracker crumbs, peanuts and cinnamon, mixing until well blended.
• Form dough into a ball.
• Place on a large sheet of waxed paper and shape into a long rectangle.
• Wrap waxed paper tightly around the dough and chill 4 to 6 hours or overnight.
• With a serrated knife, slice dough into 1/4" slices.
• Place on regular sheets; dry at 145º for 4 to 6 hours or until firm (these will be softer than other crackers, more like cookies).
• Makes approximately 50 crackers.

RAW PEANUT BUTTER COOKIES

Steps:

• Sift the coconut flour into a mixing bowl, then add almond flour and remove any clumps.
• Add all remaining ingredients and stir together until evenly combined.
• Let the mixture sit for a few minutes until the dough thickens a bit.
• Transfer mixing bowl to the refrigerator for 1-2 hours. This step to firm up the cookie dough helped me score the tops of the cookies a lot easier.
• Scoop out about 1 tablespoon of cookie dough, roll into balls and flatten slightly.
• Place cookies onto a parchment paper lined tray.
• Score the tops of each cookie by using a fork to press down on the cookie balls, further flattening them about ½ inch thick. I found that dipping the fork into a bowl of water helped me score the tops easier.
• Sprinkle sea salt over the tops of the cookies.
• Transfer cookies to a teflex tray and place in the dehydrator for 12-16 hours. Dehydrate for longer if you want to store them for a longer shelf life.
• Optional: To make nutter butters, spread additional peanut butter between two cookies.
• Store cookies in the refrigerator.