Shortbread Dreamy Bars

Eating healthy is all about balance and everyone needs a chocolate treat from time to time! These shortbread bars are served chilled and are perfect for hot summer days.

And thanks to one of my friends and instagram followers for the recipe name suggestion! If you are on instagram, you can find me @mollymorganrd.

Note: These are gluten-free and can be made nut-free and vegan, depending on some of your ingredient selections.

Shortbread Dreamy Bars (Image: Molly Morgan)

Shortbread Dreamy Bars
Serves 8 (full bars) - 16 (half bars)

Base Ingredients:
1/2 cup melted Earth Balance spread
1 cup Bob’s Red Mill 1:1 gluten-free flour
1/3 cup confectioners sugar
1 tablespoon corn starch
1/2 teaspoon salt
1 teaspoon vanilla

Creamy Topping - Ingredients:
2 tablespoons Earths Balance spread, melted
1/2 cup sunflower nut butter or peanut butter
1/3 cup maple syrup
1 teaspoon vanilla
1/4 teaspoon salt

Chocolate Topping - Ingredients:
1/2 cup dark chocolate chips, melted*
dark chocolate chips to garnish

*Or choose chocolate of choice

Directions:
1. Preheat oven to 350 degrees F. Line a loaf pan with parchment paper.
2. In a small mixing bowl combine the base ingredients: melted spread, flour, confectioners sugar, cornstarch, vanilla, and salt. Spread mixture evenly in prepared pan. Bake for 15 - 20 minutes, until lightly browned.
3. In a mixing bowl, combine the creamy topping ingredients: melted butter, sunflower butter or peanut butter, maple syrup, vanilla, and salt. Stir to combine. Spread the mixture evenly over the base.
4. In a small bowl, place the dark chocolate chips, and microwave to melt. Then spread gently over the topping and finish by placing dark chocolate chips on the top.
5. Refrigerate for 2 hours (or more). Lift from the pan using the parchment and slice into 8 bars and then cut each bar in half. Store in an air-tight container in the refrigerator.

Tip: These taste great cut into bitesize pieces with your favorite vanilla ice cream or coconut ice cream.

Berry Fruit Cream

This fruit-based creamy dessert is so refreshing! This version was berry-based but it would also taste great with other fruit like mango, pineapple, or peaches. The recipe was inspired by the latest edition of Food and Wine magazine.

Berry Fruit Cream - Photo: Molly Morgan

Berry Fruit Cream
Serves 8

Ingredients:
6 cups frozen mixed berries
1 cup coconut cream
1/4 cup agave nectar
Bare coconut chips for topping

Directions:

1. Combine all ingredients in a blender and blend on high for 3 - 5 minutes or until the mixture is creamy and smooth.

2. Transfer to a container, cover, and freeze. Allow to freeze at least for 1 - 2 hours for a sorbet-like texture.

3. Scoop into bowls and serve topped with coconut chips.

Nutrition Facts (per serving): 165 calories, 8 grams fat, 7 grams saturated fat, 0 grams trans fat, 0 milligrams cholesterol, 15 milligrams sodium, 24 grams carbohydrates, 3 grams fiber, 18 grams sugar, 1 gram protein

Peanut Caramel & Dark Chocolate Bites

These peanut caramel & dark chocolate bites are absolutely delicious and a tasty treat. Plus they are simple to put together!

First make this simple caramel sauce made from palm sugar (recipe below), coconut palm sugar has a lower glycemic index compared to table sugar (sucrose).

Then combine the Medjool dates, peanuts, and caramel sauce in the food processor or high-powered blender.

Roll into 1" bites and then dip in melted dark chocolate or skip the chocolate (although they taste really delicious with a thin chocolate coating!). Place on a parchment lined baking sheet and freeze for 1 - 2 hours or until the chocolate is hardened. Then transfer to a air tight container and keep frozen or refrigerated. Although, personally I think that they taste amazing when frozen!

Peanut Caramel & Dark Chocolate Bites

Yield 24 bites (about 1 oz each)

Ingredients:

1/3 cup coconut palm sugar

1 tablespoon corn starch

2/3 cup milk

2 teaspoons pure vanilla extract

1 container of Medjool dates, pitted (12 oz)

1 cup dry roasted peanuts, unsalted

1 dark chocolate bar (3 oz), melted

Directions:

1. Prepare caramel sauce: In a small sauce pan combine palm sugar, corn starch, milk, and vanilla extract. Stir well to combine. Bring the mixture to a light boil over medium heat, stirring throughout. Continue to cook for 1 - 3 minutes, until the mixture has thickened. Remove from heat. 

2. In a food processor or high-powered blender combine the Medjool dates, peanuts, and caramel sauce. Pulse to combine the mixture, until the peanuts are chopped and the mixture is sticky. Refrigerate the mixture for 30 - 60 minutes to help it firm up. 

3. Roll the mixture into 1" bites and then dip in the melted chocolate. Place on a baking sheet that has been prepared with parchment paper. Then freeze for 1 - 2 hours to let the chocolate harden and transfer to a air-tight container and freeze or refrigerate. 

Nutrition facts per bite (34 g): 110 calories, 4.5 grams fat, 1 gram saturated fat, 0 g trans fat, 0 mg cholesterol, 0 mg sodium, 18 g carbohydrates, 2 grams fiber, 15 grams sugar, 2 grams protein

Flourless Fudge-Like Brownies

These flourless brownies are very gooey when they are warm, almost like a brownie pudding! Once they are chilled they are thick like fudge! Enjoy them either way!  

The best news is that instead of flour these brownies use black beans and zucchini for the base of the batter plus tons of cacao (or cocoa) powder. What I love about cacao powder is that it is rich in antioxidants plus it adds fiber, magnesium, and iron to the brownies. You can find cacao powder in the natural food baking section of the grocery store, at health food stores, or at on-line retailers. 

Flourless Fudge-like Brownies

Serves 9

Ingredients:

1 can black beans (14.5 ounces), drained and rinsed

3 teaspoons egg substitute + 4 tablespoons water*

1/2 cup grated zucchini (1/2 small zucchini)

3 tablespoons coconut oil

1 teaspoon vanilla

1/2 cup raw sugar

3/4 cup cacao powder (cocoa powder)

1/4 teaspoon salt

1 1/2 teaspoons baking powder

*Or use 2 eggs

Directions:

1. Preheat the oven 350 degrees F. Prepare a 9 x 9-inch baking with non-stick cooking spray.

2. In small dish combine the egg substitute and water, whisk to combine.

3. In a food processor combine the black beans and the egg substitute, pulse to combine.

4. Then to the food processor add the grated zucchini, coconut oil, vanilla, raw sugar, cacao powder, salt, and baking powder. Pulse the mixture to combine, the batter should be thick and smooth.

5. Transfer the brownie mixture to the prepared backing dish. Bake for 25 minutes.

Cooking tip: When you remove the brownies from the oven, they will be gooey! You can enjoy them gooey or chill the brownies overnight a very fudge-like brownie.