Chocolates filled with peanut butter and date caramel
*Plus 2 hours and 10 minutes of refrigeration and soaking
These chocolates are a healthy dessert, ideal for a special occasion or a sweet craving.
Their peanut butter and date caramel filling is super tender and, in addition, made with no added sugars, since the peanut butter contains nothing but roasted peanuts, and the caramel is made only with dates.
The coating, meanwhile, being sugar-free dark chocolate, creates a dense and pliable layer free of harmful sugars that provides an absolutely irresistible contrast with the peanut butter and the caramel.
But besides having no added sugars, these chocolates are very easy to make, require very few, simple ingredients and, since they contain no dairy, they have no lactose, casein or any animal fat, as dark chocolate is made from cocoa butter and cocoa paste.
Being a pure cocoa chocolate, it provides energy, antioxidants that, because there is no animal milk, are preserved rather than counteracted, phenylethylamine, which produces emotional well-being, phosphorus, magnesium, potassium and selenium.
Peanut butter, meanwhile, is rich in protein, fiber, antioxidants, vitamins C, D, K and B (B1, B2, B5 and B9 or folic acid), calcium, phosphorus, iron, magnesium, potassium, sodium, iodine and zinc.
Dates also provide carbohydrates, tryptophan, fiber, vitamins B3 and B5, calcium, copper, phosphorus, magnesium and potassium.
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- Step 1Hydrate the dates by soaking them for 10 minutes. After this time, we drain them, put them in the glass of the blender next to the hot water and beat well until you get a smooth and homogeneous texture.
- Step 2In a bowl, mix the peanut butter with the date candy we have prepared, the melted margarine and the vanilla, and mix stirring well with the help of a spatula or spoon.
- Step 3When we have everything well mixed, we pass the mixture to a mold (or we are taking pieces of dough with a spoon, forming with hands balls of about 2 cm in diameter and passing them to a plate lined with tissue paper) and introduce it into the freezer for 1 hour.
- Step 4We melt the chocolate in a bain-marie and, by batches, we take out the hearts of the mold that we have in the freezer to avoid that they soften excessively. With a fork, we submerge the hearts in the melted chocolate so that they are well covered, we eliminate the excess of chocolate giving a gentle tapping with the fork and we pass them to a plate covered with vegetable paper.
- Step 5When we have all the hearts covered, we let them cool for 1 hour so that the chocolate solidifies and, after this time, we can serve them or keep them in the fridge so that they remain without melting until the moment of serving them.