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11/27/2014 0 Comments

Date and Almond Truffles

This is a great treat for healthy people.  The taste is very rich and sweet but isn't terribly fattening.  I prefer to make it with coconut that is chopped finer than the variety in the photo (the bigger chunks are very difficult to roll!). 
Date and Almond Truffles
Cooking Light
This dessert is for those at the table who want just a little something sweet. Store truffles in an airtight container for up to five days.

2 1/2 cups whole pitted dates
2 cups slivered blanched almonds, toasted
1 tablespoon honey
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 cup flaked unsweetened coconut, toasted

1. Place first 5 ingredients in a food processor. Process 45 seconds, scraping down sides as needed, or until mixture forms a thick paste.

2. Place coconut in a shallow bowl. Shape the almond mixture into 36 (1-inch) balls. Roll balls in toasted coconut.


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3/24/2014 0 Comments

Gwenyth Paltrow's "candy bars"

Gwenyth Paltrow's CANDY BARS - it's all good!mmm... CANDY!
Generally I'm not fooled by celebrity recipes but in my healthy living days while looking through Self magazine the words "candy bar" jump off the page at me.  I skeptically tear the page out and in a mood of baking withdrawl I come across it a few months later.  I read and after making tons of date/nut filled goodies I think this recipe sounds pretty good, and not too difficult.  But I wonder if this is really worth buying another type of flour (now I need coconut flour in my life?!) but I'm desperately fooled by the title...  CANDY!....  I want CANDY!....  so on my grocery list it goes.

Like I mentioned almost every week I've been experimenting with energy balls/bites with nuts/fruit in the Vitamix (my food processor passed away and I have not replaced yet) so I though I could try this in there.  This recipe is more like a dough that was a bit much for the Vitamix; I overheated several times and tore a William Sonoma spatuala in the process so I would not recommend doing that.  My husband actually begged me to run to the store and get a food processor while I was making this.  I am stubborn so I did get it to blend after doing small amounts and chopping the dates pretty fine...  but I did shortly after decide on a food processor to buy, which I will do soon because we need more of these bars!

The recipe didn't specify what type of pan to but these in buy now I see all the photos in a square brownie size pan...  oops.  I went with a jelly roll pan lined with a Silpat instead of the parchment and it worked great.  My husband and I actually loved how thin they were.  We like the smaller serving size, just a little square of these satisfies that candy bar craving.

The almond butter I made using a simple recipe (bottom of the article gave Gwenyth's recipe which is 1 cup almonds and pinch of salt in a food processor).  I started this in the Vitamix and have no luck making nut butters in there without oil so I added a little canola oil to my 1 cup almonds to get a smooth blend.

I'm not a fan of recipes that ask for chocolate chips to be melted down; I like my chips to stay chips!  So I used 80% cacao chocolate that I chopped (my favorite local brand, Omanhene).

Definitely worth the investment in the coconut flour...  (as now I'm studying more recipes to make using it)...  but for now more of Gwenyth's candy bars, one of the best healthy snack recipes I've come across!

Gwenyth Paltrow's CANDY BARS - it's all good!My take on those CANDY BARS - it's all good!
Candy Bars

2013 Self Magazine from "It's All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great" by Gwyneth Paltrow and Julia Turshen



INGREDIENTS

  • 1 1/2 cups raw cashews
  • 1 1/2 cups dates, pitted and roughly chopped
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened shredded coconut
  • 1/2 teaspoon almond extract
  • 1 1/2 cups dark chocolate chips (60% or higher cacao)
  • 1 1/2 tablespoons coconut oil

PREPARATION
  1. In a food processor, grind cashews to a fine meal. Add dates, almond butter, syrup, flour, coconut and almond extract; pulse until a sticky dough forms.
  2. Line a baking sheet with parchment paper. With a drop of water on hands, press cashew mixture onto parchment, forming a 1-inch-thick rectangle.
  3. Refrigerate until firm, 6 to 8 hours.
  4. Set a stainless steel or glass bowl over a pot of simmering water (water not touching bowl). In bowl, combine chocolate chips and oil. Stir until just melted, 3 to 5 minutes; remove from heat.
  5. Pour chocolate mixture over cold cashew mixture; smooth with spatula. Refrigerate until chocolate coating sets, at least 1 hour. Using parchment, lift bar out of baking sheet. Cut into 18 rectangles.


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    Jen's Kitchen...

    is the smallest kitchen ever.  We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
    Regardless of size, the kitchen is busy cranking out good things.  Most is natural/organic but that doesn't mean it's always healthy!

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