Grill something different this weekend Peanut Butter Bacon Jalapeno Poppers! #vegan #glutenfree #fitflutenial #sweatpink. Click To Tweet
Last summer two fellow bloggers Laura and Heather had told me about peanut butter jalapenos. Of course I had to make them right away and make them over the fire camping as we weren’t at home. They were messy but oh so good! Seriously I love spicy food and peanut butter, well that was a no brainier I should have known they would be love at first bite! A year later and they are still a delicious appetizer that for some reason I like best in the summer, although they would make a great game day food or party appetizer anytime. So I had to try whipping them up in the oven without all the variability of the grill or campfire. They are simple and full of flavor, creamy peanut butter and spicy jalapenos. Oh and coconut bacon, or bacon bits, whatever suits your fancy. Of course what would they be without a dip for those that need a little cooling or extra flavor I paired them with a Raspberry Coconut Dipping Sauce! After testing and going to make a batch to photograph wouldn’t you know I grabbed the strawberry jam and didn’t realize until after it was photographed and I started digging in. Still good, so again whichever suits your fancy or you have on hand go with it, if you have both I vote for raspberry! So next time you are looking for something different to bring or make for that summer party whip these up as they are sure to get any party poppin’!
Peanut Butter Bacon Jalapeño Poppers with Raspberry Coconut Dipping Sauce
Makes 4-6 servings
6 jalapeno peppers
3/4c peanut butter (used Peanut Butter & Co Smooth Operator)
1/4c coconut bacon, or bacon bits (used Organic Matters Coconut Bacon)
2 TBSP raspberry or strawberry jam* (used Crofter’s Organic Fruit Preserves)
2 TBSP full fat canned coconut* (used So Delicious Original Culinary Coconut Milk)
*Shown with a double batch of dipping sauce as there were more poppers not pictured. Recipe easily doubled or multiplied for parties.
Preheat oven to 425F and line a baking sheet with foil. Mix jam and coconut cream (thick part from coconut milk) and place in the refrigerator. Slice steams off from jalapenos and slice in half lengthwise. Remove and clean insides of pepper and place on a paper towel. Place peanut butter in a plastic zip loc bag or piping bag, if using a plastic bag snip the corner. Pipe about 1 tablespoon of peanut butter into each pepper halve and place on the foil lined baking sheet. Bake for 10 minutes. Remove from oven and top with bacon. Serve with Raspberry, or strawberry, Coconut Dipping Sauce. Enjoy!
Peanut Butter Bacon Jalapeno Poppers #vegan @PeanutButterCo @So_Delicious @croftersorganic #strangebutgood Click To Tweet
This week I am linking up with one of those fellow bloggers that told me about stuffed pb jalapenos, Laura, for Strange But Good. Check out other deliciously strange recipes below!