Friday, February 15, 2013

Sweets and Snacks

Peanut Butter Bites

 1 cup raw salted peanut butter
1 cup raw almonds
1 cup raw peanuts
½ cup rolled oats 
5 pitted dates
1½ cups semisweet chocolate 


Add your oats to the food processor and mix until small pieces remain. Then add dates and process again until only small bits remain. Remove from processor and set aside.

Next add almonds and peanuts to the food processor and mix until they turn to meal – a few small chunks are OK

Next add peanut butter to the nut meal and pulse until well combined. Then add dates and oats and process until the mixture forms a loose dough. If it seems too wet to handle, add more oats. If it seems too dry, add a few more dates.

Scoop out small handfuls of dough and form into small discs. Place on a parchment lined cookie sheet and pop in the freezer to harden for 30 minutes.

Around the 25-minute mark, melt your dark chocolate over a double boiler. Then work in small batches to coat the cookies. Take only 5 cookies out of the freezer at a time for dipping.

To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork and tap on the rim of the bowl to remove excess chocolate. Place back on a parchment-lined baking sheet and pop back in the freezer to set.

Repeat until all cookies are dipped, re-warming chocolate as needed.

For optimum freshness, store cookies in an air-tight container in the fridge or freezer until serving.

Strawberry Scones


1 1/2 cups chopped fresh strawberries
3 1/4 cups flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cups cold butter, cut into pieces
1 cup canned coconut milk + 1 tablespoon
2 teaspoons vanilla extract
3 tablespoons melted butter
1 cup powdered sugar


Preheat oven to 425 degrees. Add strawberries with 1 tablespoons of water to a blender or a food processor and blend until smoooth and pureed. Pour into a large bowl, reserving 1/3 cup and set both aside.

In large bowl combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in coconut milk, 1/3 cup of strawberry puree and vanilla extract. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently.
Divide in half and pat into two 7-inch round circles. Brush each dough with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make rounds.
Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). While scones are baking, take 3 tablespoons of the strawberry puree, 1 tablespoon of coconut milk and the powdered sugar, whisking together until smooth and glaze-like. If glaze seems too thin, add in sugar 1 tablespoon at a time. If it seems too thick, add more coconut milk 1/2 teaspoon at a time. The key is to stir well for a few minutes. The consistency and measurements may differ based on how juicy your strawberries are.
Remove scones, let cool slightly, then drizzle on strawberry glaze and top with sprinkles.