For The Love of Peanut Butter: Crumbly Bottomed Peanut Butter Chocolate Squares

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Woah woah and more woah. The creation of this recipe was an absolutely beautiful experience {if we define beauty in terms of chocolaty taste bud magic}. Upon inception, I didn’t have a lot of fruit left in my house {unsurprisingly, I go through fruit at an impressive rate}, but there was peanut butter and cocoa powder in my cabinet. A lot of peanut butter and cocoa powder! Again, no surprise there. What else was I going to do but smash them together? Okay, maybe I didn’t smash them, but close to it! This is a much prettier and unequivocally less messy alternative to smashing, so I hope you agree with me that this slightly more time consuming combination method was a superior choice.

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As you can see {clearly see}, I went from posessing separate, and debatably ordinary, peanut butter and chocolate, to these extraordinary oil-free, sugar-free, creamy and even caramel-like squares. It didn’t take me that long to make them. I swear! It took me less than 20 minutes total and I doubt it would even take a baking novice more time than this. Okay, well, perhaps if you have never baked in your life it might take you longer, but I have made the instructions on the very easy side of the baking instructions spectrum.

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There are those beans creeping up in another recipe of mine. Make this one and you will see that not only are beans superfoods for our health, but they actually work very well in recipes like this one. You won’t taste them, but they do happen to be one of the healthiest and easy-to-work-with oil substitutes in the world.

Why Beans Are So Incredible For Our Health

I will never get over how awesome beans are and how good they are for us! They are powerful weight-loss foods with striking health benefits. The secret behind the magical, yet very real, fat-melting effects of beans is the unique fibers they possess called resistant starch. Scientists have known for eons that there are soluble and insoluble fibers that have beneficial health properties, but surprisingly almost no attention has been given to the absolutely fascinating resistant starches in beans. Resistant starch (RS) is the most sublime weight-loss tool because it contains very few calories and most of those calories do not raise glucose levels (this means RS is fabulous for peeps with diabetes). Some scientists consider RS the third type of fiber, but all can agree that it is pretty darn kick-ass for maintaining ideal health and preventing diseases.

RS is given its name because it is resistant to stomach acid and digestive enzymes, so it is not digested in the small intestine, but rather passed to our bowels for fermentation by friendly bacteria. (This means the bacteria that live in our bowels digest it.) But because the RS has already traveled so far down, it “resists” digestion and we don’t absorb the calories! Therefore, when we eat beans, we don’t actually absorb the total calorie amount listed. You will absorb fewer than two-thirds of the carbohydrate calories listed on the can! For example, as much as 20 grams in each cup of navy beans (4 calories per gram) is not absorbed as calories. So if the calories listed on a can are 220 per cup, you are actually absorbing far fewer calories and a greater percentage of protein and less carbohydrate than is listed on the can. More beans, please!

Now for this amazingly delicious recipe:

Crust ingredients:

1 cup raw walnuts
1 cup raw almonds
½ cup cocoa powder
15 medjool dates, pitted or 1 1/2 cup date sugar
1 1/2 teaspoon ground vanilla bean

Peanut Butter filling ingredients:

1 cup creamy all-natural peanut butter
12 medjool dates, pitted
1/2 cup white beans

Chocolate filling ingredients:

1 cup cocoa powder
12 medjool dates, pitted
½ cup black beans

Directions:

Combine all crust ingredients in a food processor and blend until thoroughly combined. Pour the processed crust into a large bowl and form the chocolaty dough into a large ball. It’s okay if its crumbly! Mine was crumbly and it formed the most perfect crust!

Transfer the dough ball to a square baking pan, preferably with a removable bottom. I used a 9×9 inch square tart pan from William Sonoma and it was the perfect size. Flatten the dough ball so that it forms a nice even crust. The crust should fill the pan about half way up.

Now to prepare the peanut butter filling! Combine the three ingredients in your cleaned food processor and voila, it’s done! Pour it in the center of the chocolate crusted pan and spread it out evenly. It’s okay if it doesn’t completely fill the pan. It’s not supposed to. This is where the chocolate filling comes into play!

Prepare the chocolate filling in the same way you have the peanut butter filling. Always remember to clean your food processor. Process all of the ingredients together and using a large spoon, cover the remaining empty spots until the pan is covered completely with both chocolate and peanut butter heavenliness. Place in the freezer for 20 minutes before slicing into squares. No baking required!

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