Peanut Butter Chocolate Balls (adapted from FIXATE)
1 cup all-natural smooth peanut butter
1 Tbsp. cornstarch (preferably GMO-free)
¾ cup coconut flour
2 Tbsp. pure maple syrup
8 oz. semisweet chocolate, 62% cocoa or higher, chopped (60% is ok if you can’t find 62%)
2 tsp. extra-virgin organic coconut oil, unrefined
Line a large baking sheet with parchment paper. Set aside.
Combine peanut butter, cornstarch, coconut flour, and maple syrup in a medium bowl; blend well with a spatula until mixture forms a uniform dough.
Using clean hands, shape dough into twenty-four 1-inch balls; place a toothpick in the center of each ball. Place on prepared baking sheet. Refrigerate for 20 minutes.
Fill small saucepan with 2 inches of water; bring to a boil over high heat. Reduce heat to low. Place a heat-proof mixing bowl over saucepan. Add chocolate and oil. Stir for 2 to 3 minutes, or until just melted. Make sure water does not splash into the bowl.
Remove balls from refrigerator. Hold a ball by the toothpick and dip into chocolate, swirling to completely coat. Return to baking sheet. Repeat with each ball. (For any uncoated areas, coat carefully with a spoon dipped into chocolate.)
Refrigerate for at least 1 hour, or until chocolate has hardened. Store in airtight container in the refrigerator.
• You can also melt the chocolate in the microwave. Place morsels and oil in microwave-safe container. Microwave on 50% power for 30 seconds; stir. Microwave for an additional 30 to 45 seconds or until just melted. Do not overcook.
• To prevent the balls from sticking to your hands when you roll them, lightly coat your hands with nonstick cooking spray.
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Chocolate Cream Pie (adapted from King Arthur Flour)
1 whole wheat, traditional, or gluten free crust
2 tablespoons unsalted butter
1 1/3 cups semisweet chocolate, chopped
1 teaspoon vanilla extract
1/2 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons unsweetened cocoa powder
1 teaspoon espresso powder, optional; for richer chocolate flavor
1/8 teaspoon salt
3 large egg yolks
1 cup heavy cream, divided
2 cups of 1% milk
Cook pie crust according to the package instructions for a cooked/cream pie.
1. Place the chopped chocolate, butter, and vanilla extract in a 2-quart mixing bowl; set aside.
2. In a medium saucepan away from heat, whisk together the sugar, cornstarch, cocoa, espresso powder, and salt. Whisk in 1/4 cup of cold heavy cream until the mixture is smooth, with no lumps. Repeat with another 1/4 cup of the cream. Whisk in the egg yolks.
3. Place the saucepan over medium heat, and gradually whisk in the remaining cream and milk.
4. Bring to a boil, whisking constantly as the mixture thickens; boil for 1 minute.
5. Remove the pan from the heat and pour the mixture over the reserved chocolate and butter.
6. Whisk until the chocolate is melted and the mixture is smooth.
7. Pass the filling through a strainer into a bowl to remove any lumps.
8. Place plastic wrap or buttered parchment paper on the surface to prevent a skin from forming, and chill thoroughly.
1. Transfer the cooled filling to a cooled, baked pie crust. Level the top with the back of a spoon or an offset spatula.
2. Spoon or pipe whipped cream on top.
3. Chill the pie until ready to serve. Note: If you’re not planning on serving the entire pie at once, top individual slices with a dollop of whipped cream just before serving.
• The filling needs to be strained while still quite warm. You can use the back of a ladle, a flexible spatula, or a wooden spoon to stir it through the strainer. Scrape the underside of the strainer once in a while with a clean spatula to help the process along.
• A shallow metal bowl with more surface area will chill the filling most quickly.
• The closer to serving time you assemble the pie, the crispier the crust will be.
• For best slicing, refrigerate the pie overnight before serving.
And a special thanks to King Arthur Flour’s bakers for their advice on making this pie!!!
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