Pufffed PB Chocolate Squares
Sometimes you just need a treat and these definitely fall into that category! My husband loves these and he's not much into my gf vegan baking.
What version I make is dependant on what ingredients I have on hand. I don't always have cacao paste but if I had to pick, the cacao paste version would be my favourite.
Puffed PB Chocolate Squares - Version 1
Ingredients
1/2 cup cacao butter
1/2 cup cacao paste
1/2 cup peanut butter
4 medjool dates (soaked for 10 minutes in hot water)
1 tsp vanilla
pinch of salt
4 cups puffed quinoa
Preparation
Soak the dates in hot water for 10 minutes and then using a fork, mash into a paste.
In a double boiler or a large bowl set over a pot of simmering water, melt the cacao butter and paste together, stirring frequently.
Once the cacao butter and paste are melted, add the peanut butter stirring well until the mixture is well combined. Remove from heat.
Add the vanilla, date paste and salt. Mix well.
Add the puffed quinoa stirring until all the grains are equally covered with the chocolate mixture.
Press the mixture into a parchment lined 8" square baking pan. Patting down and leveling the top.
Refrigerate until set, about an hour.
Tip:
Feel free to test the chocolate mixture prior to adding the quinoa and adjust the sweetness to your taste. This can be done with date or coconut sugar.
Puffed PB Chocolate Squares - Version 2
Ingredients
1/2 cup cacao butter
1/3 cup cacao (or cocoa for a less intense flavour)
1/2 cup peanut butter
4 medjool dates (soaked for 10 minutes in hot water)
1 tsp vanilla
pinch of salt
3 cups puffed quinoa
Preparation
Soak the dates in hot water for 10 minutes and then using a fork, mash into a paste.
In a double boiler or a large bowl set over a pot of simmering water, melt the cacao butter, stirring frequently.
Once the cacao butter is melted, add the cacao and peanut butter stirring well until the mixture is well combined. Remove from heat.
Add the vanilla, date paste and salt. Mix well.
Add the puffed quinoa stirring until all the grains are equally covered with the chocolate mixture.
Press the mixture into a parchment lined 8" square baking pan. Patting down and leveling the top.
Refrigerate until set, about an hour.
Tip:
Feel free to test the chocolate mixture prior to adding the quinoa and adjust the sweetness to your taste. This can be done with date or coconut sugar.