Would you like to know what the super sweet secret ingredient to this unbelievable delicious and easy chocolate dessert is???
The crazy “weird” dried fruit that is kind of like a raisin… maybe you’ve had it in gross fruit cake or cereal as a kid, maybe you’ve never seen them but you don’t even know what you would do with them when you found them. Well relax and take note – dates are more common than you think, forgiving and as sweet as can be. Ever had a bacon wrapped date? You’re missing out. Dates do contain a lot of sugar but they also contain calcium and magnesium in a near perfect ratio (1:1), they have 1.5 g fiber, potassium, vitamin A and other minerals; that’s per date! When dates were tested for their antioxidant content, they scored 3 times higher than red plums. The recipe below can be used as a pie filling, push pop popsicle mold, eaten solo, or even as a parfait – layered with berries and Tru Whip.
Fudgesicle Filling (makes ~3 cups)
- 1 1/2 cups medjool dates (about 16), pitted and chopped (soak in water for easier blending)
- 3/4 teaspoon ground vanilla beans or 1 tsp vanilla extract
- 1/3 cup softened coconut butter
- 2-3 tsp coconut oil, melted
- heaping 1/3 cup raw organic cacao powder
- 1 1/3 cup purified water or leftover date water from soaking
- Soak dates in purified water for 30 minutes or more. Soak them longer if they aren’t very fresh and moist.
- Blend or use a tamper and Vitamix – all ingredients until it has a thick pudding-like consistency, add more water if necessary.
- Smooth into push pop popsicle molds. You will have plenty for 4 molds.
- Freeze for 1 day. Enjoy!
Reese’s Peanut Butter Cups (makes 4 large cups)
- 4 T cacao
- 4 T coconut oil, melted
- 2 T grade B maple syrup
Peanut Butter Filling:
- 3-4 T peanut butter (without oil added, I love Santa Cruz)
- Optional: 1/2 tsp raw honey for added sweetness
- Mix chocolate sauce in a bowl until smooth.
- In a small or large cupcake baking cup, pour enough chocolate sauce in it to cover the bottom. Placing your cups in cupcake pan will help keep the roundness. Freeze for 5-10 minutes until hardened.
- Dollop peanut butter onto frozen chocolate base. (Make as thick as you want, I used about 1 T per cup.)
- Top with chocolate sauce until peanut butter is covered and freeze for 5-10 minutes.
- Store in the freezer for a harder cup or the fridge for a softer one.
You really cannot go wrong with the mixture so feel free to use different molds and/or change the filling type or quantity. Any oil-free nut butter can be substituted (cashew, almond, walnut, coconut) – even non-nut butters like sunflower butter would be great. Eating 1/2 of 1 cup was plenty to satisfy my sweet tooth at that crucial moment. As we approach the end of the 4th sugar-free month I can gladly say I’ve had a few slips and the resulting headaches really keep me honest! With tricks like these up my sleeve I’m not afraid of being refined-sugar free forever.
Ok, so even if brownies weren’t around era B.C. I cannot thank Easy Peas-y enough for these Paleo brownies. They are PERFECT. Perfectly fudgy, chocolate-y, not too sweet – and 7 ingredients is hard to beat. They are absolutely better than boxed brownie mix by a long shot.
B.C. (Paleo) Brownies
- 1 cup Grade B maple syrup (or maple syrup / honey / coconut nectar)
- 3/4 cup cacao powder
- 1 cup almond butter
- 2 tsp vanilla extract
- 1/2 tsp baking powder
- heaping 1/4 tsp pink salt
- 2 eggs (a vegan chia or flax egg could work…)
- Optional: dark (70%+ cacao) chocolate chips or chunks and 1 tsp coconut oil (helps them stay together a bit better)
- Preheat your oven to 325° and oil an 8×8 or 9×9″ pan with coconut oil.
- In a medium pot heat the syrup on low heat for a few minutes.
- Whisk in cacao powder until smooth. (This can burn fast so keep your eye on it.)
- Remove from heat and stir in the rest of the ingredients.
- Pour batter into your greased pan and bake for 40-50 minutes (until toothpick comes out clean – don’t overcook. My ideal time is 46 minutes.)
- Allow to cool before cutting (I know! It’s so hard-but trust me!). I won’t tell if you just grab a fork.
Makes 12-16 brownies (depending on pan size and cut). They are super delicious the next day out of the fridge, if you can stand to wait that long! I made 3 batches before they lasted long enough for a picture! The ones pictured barely made it back in the house. Brownie testing is serious work.
Paleo Brownie Nutrition Info (serving size 1 brownie, 16 servings)
- Calories 162
- Fat 9 g
- Sodium 57 mg
- Carbs 20 g
- Fiber 3 g
- Sugar 14 g
- Protein 4 g