Chef’s Note: Substitute cannellini beans for some of the nut butter for a lower fat version.
Chill Fondue until firm.
Using a small retractable cookie scoop, drop Fondue into crushed peanuts and coat evenly.
Bananas are also delicious when dipped in Fondue and rolled in crushed nuts and then frozen.
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Growing up in the quiet mountain town of Jeffersonville Vermont, chef Ian Brahmstedt was exposed to the restaurant world from a very early age. His parents owned one of the largest restaurants in the ...
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