dessert

Peanut Caramel & Dark Chocolate Bites

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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).

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.

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!

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

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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. 

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. 

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