Photo Credit: Linda Pugliese
Chocolate-Dipped Peanut Butter, Miso and Date Caramels
These decadent caramels hide their healthful status. To make 100 percent vegan, just use vegan chocolate.
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Servings: 36 1-inch squares
- 1 tablespoon coconut oil, melted plus more for brushing
- 1 1/2 cups tightly packed putted soft Medjool dates (14 ounces)
- 1/2 cup natural peanut butter
- 2 tablespoons chia seeds
- 1/4 cup flaxseed meal
- 2 tablespoons white miso paste
- 1/4 teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
- 3.5 ounces 85% dark chocolate, broken into chunks
- 1 teaspoon flaky sea salt
- Brush an 8½ by 4½-inch loaf pan with oil, and line with parchment paper that hangs over each side by 1 inch.
- In a food processor or blender, combine dates, peanut butter, chia seeds, flaxseed meal, miso, nutmeg and vanilla. Process on high until you have a smooth paste and mixture forms a ball.
- Scrape paste into prepared pan and pat until smooth. Fold overhanging parchment down and press down with a second loaf pan. (If you don’t have one, no worries—the caramels will turn out fine!) Freeze 1 hour.
- Brush a wire rack with coconut oil and set over a rimmed baking sheet. Line a cutting board with parchment. Turn caramels out of pan onto cutting board so the bottom is face up. Top with parchment from the pan and roll out to ½ inch thick. Cut caramels into 36 (1-inch) squares.
- Place chocolate in a microwave-safe bowl and microwave in 15-second bursts, stirring after each, until melted. Stir in melted coconut oil. Use a fork to dip a caramel into melted chocolate. Place on the prepared rack, let set for 5 seconds, and then sprinkle with sea salt. Repeat to coat remaining caramels. Freeze 1 hour before serving.
Excerpted from Help Yourself: A Guide to Gut Health for People Who Love Delicious Food © 2020 by Lindsay Maitland Hunt. Photography © 2020 by Linda Pugliese. Reproduced by permission of Houghton Mifflin Harcourt.
Calories: 63kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Sodium: 154mg | Fiber: 1g | Sugar: 9g
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