Chickpea Energy Bites (vegan, gluten-free, nut-free, refined sugar-free)

 

Recipe from Nutrition by Michaela 

Husband-Tested in Alice’s Kitchen

Makes about 25 bites

These little treats are very simple to make and they taste quite good.  They’re fancy looking enough to serve at a party or to give as a little gift.  You will need a food processor to prepare these.  It also helps to have an ice cream scoop for forming uniform balls, but it’s not necessary.

1 cup fresh dates, pitted

1 can chickpeas, drained and rinsed

½ cup old-fashioned rolled oats

½ - ¾ cup shredded coconut

4 Tablespoons cocoa powder

½ teaspoon ground cinnamon

2 pinches sea salt

3 Tablespoons (or more) brewed coffee

200 grams melted dark chocolate (I added 1 teaspoon coconut oil to the chocolate and used a double boiler for melting.)

Sea flakes, for decorating (optional)

Shredded coconut, for decorating (optional)

Soak the pitted dates in boiling hot water for at least 10 minutes. This will soften them up and make them easy to process.

Add the chickpeas, rolled oats, shredded coconut, raw cacao powder, brewed coffee, sea salt and cinnamon (optional) to a food processor.

Drain the water from the dates and rinse them a little bit in cold water.

Add the dates to the food processor.

Process all the ingredients into a dough. Scrape the sides of the processor bowl with a spatula to make sure all ingredients are evenly distributed throughout the dough.  If the dough doesn’t come together in a ball, add more coffee a tablespoon at a time until the dough comes together.

Place a piece of parchment paper on a plate or cutting board. Using an ice cream scoop, scoop the dough onto the parchment lined platter. With damp hands, roll into balls and place them back onto the parchment paper. Let sit in the fridge for 15 minutes or more.

Meanwhile, melt the dark chocolate, preferably over a water bath (microwave is also fine). Dip the bites into the melted chocolate and place them back on the parchment paper. 

Optional: Sprinkle sea salt or shredded coconut on top before the chocolate hardens.

Place the bites back into the fridge until the chocolate hardens fully before serving.

Store in the fridge for up to 3-4 days, or for longer in the freezer (just make sure to take them out of the freezer to thaw to room temperature about 30 minutes or so before eating.)

Super-Simple Chocolate Pie Crust & Hand Pie Treat

Yield: Makes one 9-inch deep-dish pie shell

Recipe from Adrienne Blumthal of PieBox via Martha Stewart

Husband-Tested in Alice’s Kitchen

For the chocolate lovers in your life, make this easy pastry and fill it with your favorite chocolate filling. (See the recipe below for Chocolate-Filled Hand Pie using Super-Simple Chocolate Pie Crust.)

2 cups all-purpose flour

3 Tablespoons unsweetened cocoa powder

3 Tablespoons granulated sugar

6 ounces unsalted butter, cold and cut into small cubes

1/3 cup brewed coffee, cold

Food Processor Method: Measure the flour, cocoa, and sugar into a food processor with the blade.  Cut the ice-cold butter into pat-sized piece and add to the flour mixture.  Press the pulse button on the processor until you see pea-sized pieces of butter mixed in to the flour.  Don’t over mix.  Press the On button of the processor and slowly drizzle the cold coffee into the feeding tube.  When the dough becomes a ball, stop the machine. (The dough won’t be smooth.  It’ll be sticky.  That’s okay.)  Place the dough on plastic wrap and press into a thick disk.  Wrap the dough in the plastic wrap and chill for at least 45 minutes (or up to two days) before rolling it out.  (The dough can be frozen at this point.  Thaw in the refrigerator before rolling out.)  Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.  If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.

By-Hand Method:

Combine flour, cocoa powder, and sugar in a large bowl; whisk to incorporate.

Add the butter, then using your fingertips or a pastry cutter, cut the butter into the flour until it resembles coarse meal.

Slowly add the cold coffee in thirds, stirring with a wooden spoon after each addition. Continue stirring until a soft dough has formed.

Gather with your hands and knead slightly, then mold into a circular disk. Wrap in plastic and refrigerate for at least 45 minutes (or up to two days).

Remove dough from refrigerator and let rest for 5 minutes. Roll out on a floured surface and transfer to 9-inch deep-dish pie pan. Trim crust overhang, then fold and crimp the edges. Return to refrigerator for 20 minutes before filling and/or baking.

Cook's note: If baking chocolate dough for longer than 30 minutes, use a crust cover after 30 minutes of baking to prevent burning.

Special Chocolate-Filled Hand Pie Treat:  (Recipe yields about 12-14 small hand pies.)

Preheat oven to 375F.  Roll out the chocolate pie dough on a lightly floured surface.  Using a large biscuit cutter cut out circles.  Re-roll any scraps and continue cutting until you have an even number of circles. Place 1 teaspoon Endangered Species brand Cocoa Spread in the middle of half of the circles.  Moisten the edges of the circles with a bit of water using a pastry brush.  Place the plain circles of dough over the filled ones, like a sandwich.  Using a fork or the end of a wooden spoon, seal the edges.  (The treats can be frozen at this point.  Thaw in the fridge before proceeding.) Brush with an egg wash (beaten egg with a bit of water) Sprinkle with sparkly sugar.  Chill for about 15 minutes or so.  Bake for 18 minutes or until crisp and puffy.  Allow to cool to room temperature before serving. 

Coffee Crème Brûlée

Coffee Crème Brûlée is crispy sweet on top and creamy underneath.  Yummy!

Recipe from La Cascata: Kauai, HI via Bon Appétit  

Husband-Tested in Alice’s Kitchen

Serves 8

When you need to make a lovely dessert for a small crowd, this will fill the bill very nicely. It has a wow factor because sugar is “burnt” on top and leaves a beautiful sweet crust, which the dessert spoon must break through to get to the creamy deliciousness underneath.  Begin preparing this a day before you plan to serve it. The sugar is caramelized quickly under the broiler, but a small blowtorch (made for the kitchen) works well, too. 

4 cups whipping cream

1 cup plus 8 teaspoons sugar (divided)

2 Tablespoons coarsely ground espresso coffee beans

(You can substitute medium roast coffee beans coarsely ground for the espresso beans.)

2 teaspoons instant espresso powder or coffee powder

1 cinnamon stick

1 vanilla bean, split lengthwise

6 large egg yolks

1 large egg

Place a kitchen towel in the bottom of a large roasting pan.  Place eight 3/4-cup custard cups on top of the towel. (The towel will prevent the custard cups from sliding around.) Combine cream, 1 cup sugar, ground espresso beans, instant espresso powder and cinnamon stick in heavy large saucepan. Using small sharp knife, scrape seeds from vanilla bean into mixture; add bean. Bring to boil, stirring until sugar and espresso powder dissolve. Remove from heat. Cover; let stand 30 minutes. Strain through fine sieve.  (You can also use a cheesecloth for this.)  Preheat oven to 325°F. Whisk egg yolks and egg in large bowl to blend. Gradually whisk in cream mixture. (You may wish to strain through the sieve again to make sure the mixture is very smooth.  It’s easier to do the next step if you pour the mixture into a bowl with a lip for pouring the mixture into the custard cups.)  Divide among custard cups in pan. Pour enough hot water into roasting pan to come halfway up sides of custard cups.  Bake custards until center moves only slightly when cups are gently shaken, about 45 to 55 minutes. Remove custards from pan. Cool; refrigerate uncovered overnight.  Preheat broiler. Sprinkle 1 teaspoon sugar over each custard. Place custard cups on baking sheet. Broil until sugar is brown and caramelized, rotating baking sheet to broil evenly and watching closely to avoid burning, 1 to 2 minutes. Chill custards 1 hour. 

The custards, resting on a towel in their water bath, are now ready to go into the oven.

Hold the flame about 2 inches from the top.  Move the flame in a circular motion until the sugar melts and forms a smooth surface.