freezer bonbons with date caramel & pb

It's a heat wave (I'm inside, sipping ice water, decided to make myself somewhat useful & work on the blog. Big change to the header...we'll see if it stays... I really like the 'mossy' font).

Still, heat wave or no, treats need to be eaten (I'm eating these while I type). It goes without saying there will be no oven-turning-on. The idea of it makes me feel dizzy....so it's freezer treats for all! (well me, anyway)

I've been getting into Angela's (from Oh She Glows) cookbook since I ordered it. I'm definitely not vegan, but I can't get enough of her recipes. Her cookbook includes lots of freezer treats, including these homemade yolos (think rolo). I adore them as they are, but my crazy need for always less sugar made me want to see how much I could modify them without sacrificing taste. It was pretty easy....I increased the peanut better and swapped out chocolate chips for no-sugar, raw chocolate coating. Not as decadent, but one I feel slightly better about eating. Dates may be natural, but they are seriously high in fructose (15 grams in 2 dates).

For my mods, I went with 1/2 cup peanut butter. But in my experimentation, I found I could go all the way to 3/4 cup. It's becomes more like a protein ball if you don't mind that.

Yield: 24

Ingredients

Caramel filling
200 grams medjool dates
1/2 cup natural peanut butter
1/8 tsp sea salt
1 tbsp water

Chocolate coating
40 grams cocoa butter*
3 tbsp cocoa powder

Instructions
1. Pit dates and process in a food processor. Add water. Continue processing until dates are broken down and mixture gets sticky and clumpy.
2. Add peanut butter and salt. Process until becomes like a ball of dough.
3. Chill dough in the fridge for at least 10 minutes.
4. Form dough into small balls. Place on a lined baking tray and freeze for at least 15 minutes.
5. In the meantime, make coating.
6. Using a double boiler (I use small saucepan with 2 inches of water with a small metal bowl that fits on the top without falling in) melt cocoa butter with cocoa powder over medium heat. It doesn't take long. Remove from heat and allow to cool slightly (it will be very liquidy...if you allow it to cool a little, the coating on balls will be thicker).
7. Coat balls and re-place on the lined baking tray. *A little messy, I use a spoon and the very ends of my fingers to remove and place on tray. Freeze for at least 15 minutes.
8. Put in a sealed container. Store in the freezer.

*Note: Depending on what you have on hand, you could probably use coconut oil instead of cocoa butter.


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