Healthy Snickers Bonbons
By Leora Barak
1 ½ cups almond flour
2 tbsps pure maple syrup or silan (date syrup)
1 egg (or, for vegan option, 1 tbsp flax seeds mixed with 2 tbsps water)
2 cups medjool dates, pitted
1/3 cup pure peanut, almond or cashew butter
1 tsp pure vanilla extract
½ cup peanuts, organic, chopped
1 cup dark chocolate chips
1 tsp coconut oil
Begin by mixing Base ingredients until a dough forms. Line a small rectangular pyrex dish with parchment paper and press down the dough. Bake at 350F, 20 minutes. Allow to cool for 30 minutes.
For the Filling, place dates in a sauce pot and simmer until softened and bubbly. Remove from heat and add nut butter of choice, vanilla extract and chopped peanuts. Mix well to combine.
Spread warm Filling over cooled baked Base and freeze for 3 hours.
In the meantime, melt chocolate with coconut oil over Bain Marie*.
(If you're refraining from refined sugars, you may choose to make a Raw Chocolate Coating, which is what I did here. Using the same Bain Marie principle, combine 2 tbsps cacao butter and 2 tbsps coconut oil and stir until completely melted. Remove from heat and add ¼ cup raw cacao powder, 1 tbsp maple syrup or silan, 1 tsp vanilla extract and continue stirring until mixture is smooth).
Remove dish from freezer and, using a large sharp knife, cut into 2X2 inch squares.
Coat squares in melted chocolate of choice, place on parchment-lined sheet and return to freezer to set.
Keep bonbons stored in freezer, in an airtight container, or in fridge, if you prefer a softer, more chewy, bonbon.
* Bain Marie: Place the chocolate squares + coconut oil in a heatproof bowl over a pan of simmering water. The base of the bowl should sit above the water without touching it. Once the water begins to boil, turn heat off and keep stirring while allowing the chocolate, together with the coconut oil, to melt until it is smooth, shiny and glossy.