Guilt-less Desserts & Treats for your Family
Last week I stayed up way too late watching a really terrible movie. When I say terrible I don’t mean ‘good terrible’ (as in most Adam Sandler movies) but ‘awful terrible’. A predictable, yet oddly twisted storyline, a cringeworthy script, acting to rival a dress store mannequin and bad, bad CGI. So when the movie ended with the most riciculous of endings I was angry; mainly at myself for stayng up so late when I knew I had to get up early the next day, but also at the movie.
So why didn’t I just go to bed? Because I HAD to know the ending. It would have eaten away at me all night. It’s the same with books; it’s gotten a bit mundane through the middle but you push though hoping for a miracle recovery at the end. Sadly, if something sucks in the middle, chances are the end does too!
TV series’ are often the worst culprit of dragging out a story line and hoping their viewers remain with it out of loyalty rather than quality (anyone remember “Lost”?!). The latest offender; How I Met Your Mother (HIMYM). Now into its final series they have managed to draw out a single concept for almost 9 years, and so far this season looks to be painfully tedious.
COME ON! Get on with it people! We’ve met the mother now… why can’t Ted meet her too?
What ‘the mother’ did bring us is the biscuit SUMBITCHES. Peanut butter biscuits with a Choc caramel centre. Straight after the airing of the episode the Internet was flooded with recipes for Sumbitches; unfortunately all contained loads of sugar and butter. I’m not saying these biscuits are healthy (each contains just over 300 calories) but they are a gluten and dairy free alternative with no processed sugars. They are a tasty, chewy cookie. Why not make some extra Choc-Caramel Bites for later… they are delicious.
Sumbitches (Choc-Caramel Cookies)Biscuit from the final season of 'how I met your Mother' aka the most annoying, long winded season of TV EVERServings: 9
- 9 Choc-Caramel Bites See recipe below
- 1/2 cup Dates
- 1/4 cup boiling water
- 1/2 cup Chickpeas; canned drained, rinsed and patted dried
- 1/2 cup Peanut Butter
- 1 Egg
- 1/3 cup Maple Syrup
- 1/2 cup Almond Meal
- 1/4 cup Coconut Flour
- Dash Salt
- 1/2 teaspoon Baking Soda
- 1 can Coconut Cream
- 1/2 cup Maple Syrup
- dash of salt
- 2 teaspoons Vanilla Extract
- 1/4 Cup Coconut Oil
- 1/4 Cup Cocoa
- 1 Tablespoon Maple Syrup
- Place the dates and boiling water in a small bowl and allow to sit for 20 minutes.
- Place softened dates (and liquid) and chickpeas into a blender and blend on high until the dates have broken down.
- Add the peanut butter, egg and maple syrup and blend until smooth.
- Add almond meal, coconut flour, salt and baking soda and blend until combined.
- Place the cookie dough in the fridge for at least 30 minutes (I left mine overnight).
- Preheat the oven to 175C/350F
- Line and grease a large baking tray.
- Remove the Choc-caramel bites from the freezer and the cookie dough from the fridge.
- Take 2 tablespoons of cookie dough and wrap it around a Choc-caramel bites.
- Roll the mixture into a ball using the palms of your hands.
- Place balls on the tray and flatten slightly (ensuring that the Choc-caramel is still hidden in the dough).
- Bake in the oven for 14 minutes.
- Let the biscuits cool on tray for 10-15 minutes then remove onto a cooling rack.
- Cookies are best eaten on the day they are made, but can be kept in a container at room temperature
- Pour coconut cream into a heavy based saucepan. Add maple syrup and salt.
- Bring mixture to the boil over a medium/high heat.
- When bubbling, reduce to a medium heat and simmer for 15-235 minutes (or until the mixture thickens and turns a golden colour)
- Whisk very regularly.
- Add the vanilla and whisk in.
- Place caramel in fridge over night (or freezer for a shorter duration) to allow it to thicke.
- Place the coconut oil in a heavy based saucepan and melt over a very low heat.
- Add the maple syrup and whisk til combined,
- Add the cocoa and whisk til combined.
- Place the saucepan in the fridge to thicken slightly (it should still be somewhat pourable).
- Take the slightly thickened chocolate out of the fridge.
- Take 1-2 teaspoons of thickened, cold caramel and roll into a small ball.
- Drop ball into melted chocolate and stir to coat.
- Place ball on baking paper and set in freezer.
- (if you like thick chocolate around your caramel then dip again once first layer is set).
- Keep in the freezer until ready to use.
NotesAdapted from Great Ideas