Crockpot Peanut Butter Chocolate Chip Cake


Calories: 362 Proteins: 4 Carbs: 44 Fats: 21 Serves: 16



1 Cup BBF Organic Naturally Refined Coconut Oil

1 1/2 Cups BBF Organic Coconut Sugar

2 large eggs

1/2 tsp Vanilla Extract

1/3 Cup almond milk

1 3/4 Cups unbleached all-purpose flour

1 tsp baking soda

1/2 Cup PBfit®

1 Cup semisweet chocolate chips

1/2 Cup milk chocolate chips


1. Using an electric mixer, cream the coconut oil together with the coconut sugar. Add the eggs and mix well. Add the vanilla and almond milk.

2. In another bowl, combine the flour, baking soda, and peanut butter powder. Using a wooden spoon, stir the dry ingredients into the creamed mixture. When everything is fully combined, add the chocolate chips.

3. Coat the inside of the slow cooker with cooking spray. Spread the mixture in the bottom of the cooker. Cover and cook on low for 4 hours.

4. Let cool, then cut into pieces for serving.