Nut Butter Chocolates
Three delicious nut butter chocolates - Nut Butter Chocolate Candy Cups, Nut Butter Bites and Nut Butter Chocolate Chews.
Chocolate Nut Butter Candy Cups
Remember those popular peanut butter and chocolate candies of youth? Try this protein-packed, junk-free Chocolate Nut Butter Candy Cups. The chocolate peanut-butter tofu cream doubles as a wonderful cake filling and frosting. If you're not a fan of peanut butter, try using hazelnut butter or almond butter.
1 12-oz. package firm organic tofu
3 tablespoons organic peanut butter
1/4 teaspoon sea salt
1/4 cup maple syrup
3 tablespoons maple sugar
3 tablespoons Dutch cocoa powder
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons filtered water
1 cup sugar free semi-sweet baking chips *
1 teaspoon canola oil
Miniature foil baking cups as molds
Place tofu in a pot, cover with filtered water, bring to a boil and simmer for 5 minutes. Remove tofu from water, pat dry and cut into 4 pieces. Wrap and refrigerate 3 pieces for another use. Press the fourth for use in this recipe by wrapping it in a kitchen towel and placing a heavy pot or cutting board over it for about 15 minutes to press out some of the moisture.
Place tofu in blender, add peanut butter, salt and maple syrup. Blend for 2 minutes. Scrape sides of container, add maple sugar or Sucanat, cocoa powder and the extracts. Blend again for 3 minutes, stopping to scrape sides. Add about 2 tablespoons of water if necessary for a texture like heavy pancake batter. Pour the tofu cream filling into refrigerator container, cover and chill for 1 hour.
Place chocolate chips and oil in a small metal bowl and place over a pot of simmering water. Stir until melted.
Use a small pastry brush to "paint" melted chocolate over the entire interior surface of baking cups. Freeze cups until chocolate dries. Recoat with chocolate and freeze again. When set, slowly peel foil from chocolate cups. If chocolate softens, refreeze. Store molds in freezer until needed.
Slowly spoon tofu cream filling into chocolate cups so that the cups are 3/4 full. Keep refrigerated until ready to serve. If desired, pipe the filling into the cups using a pastry tube fitted with a fluted edge. These candies may be stored and served directly from the freezer.
Serving size: 1 candy Calories: 106; Fat: 7g; Percentage of fat calories: 58; Cholesterol: 0g; Carbohydrates: 8g; Protein: 4g
Nut Butter Bites
These Nut Butter Bites and the Chocolate Chews are SO simple to whip together! Just take the ingredients, mix together, shape into balls and roll in chocolate nuts, coconut or sesame seeds.
1/4 cup nut butter
1/2 cup ground nuts
1/4 cup mini chocolate chips
1/4 cup apple concentrate or honey
Mix to a stiff consistency. Shape into balls and roll in chopped nuts, coconut or sesame seeds.
Note: These can be made without the chocolate chips.
Nut Butter Chocolates Tips
- Vary your nut butters always using raw unsalted kinds such as almond butter.
- Try sunflower seed butter or coconut butter for different flavor treats.
- Use nut butter to stuff dates, prunes, etc.
Nut Butter Chocolate Chews
6 ounces reduced fat cream cheese
4 teaspoons cream (such as fat free Half & Half)
2 teaspoons pure vanilla extract
5 teaspoons chunky peanut butter
1 package sugar-free chocolate pudding
1 teaspoon lemon juice
1/2 cup chopped walnuts
With a fork blend the first six ingredients together. Roll into tiny balls and roll in nuts. Store in refrigerator or freezer as these are better when cold.
Walnuts can alleviate symptoms of fatigue! A study published in the American Journal of Clinical Nutrition suggests that alphalinolenic acid found in walnuts can boost energy and relieve depression symptoms.