Last year we served up some nutritious Newfoundland dishes from Jessica Mitton's first cookbook and we've been ready for dessert ever since. In her latest
Some Good: Sweet Treats (Breakwater Books), Jessica offers up chocolate treats, muffins, cakes, cookies, and more that are not only tasty but also healthier and more nutritious. Read on for a chocolate recipe that's so tasty you'll like it a choco-lot and will excuse our pun usage.
Prepare the chocolate chips! These chocolate squares are a sweet combo of soft and crunchy, and all kinds of melt-in-your-mouth-y. And like all the recipes in Some Good: Sweet Treats, these are gluten- and dairy-free and healthier than other desserts—excuse us? They're also super simple to make: no oven necessary, just a stove top! We suggest pairing it with a glass of coconut milk!
Makes 36 squares Prep time 15 minutes + 1 hour cooling time
1 cup almond butter
1/2 cup maple syrup
1/2 cup coconut oil
1 1/2 cup dairy-free chocolate chips
1 tsp vanilla extract
1 cup shredded coconut
1 cup raw pumpkin seeds
1 cup raw walnuts, chopped
1 cup quick rolled oats
Place a piece of parchment paper in an 8x8-inch baking dish.
Add almond butter, maple syrup, and coconut oil in a saucepan over medium heat. Stir constantly, careful not to burn.
Remove from heat and add chocolate chips and vanilla. Stir until thoroughly combined and chocolate chips have melted.
Next, stir in coconut, walnuts, pumpkin seeds, and oats until thoroughly combined.
Transfer mixture to the parchment paper-lined baking dish. Refrigerate or freeze until mixture is firm.
Remove chilled mixture from baking dish by lifting the parchment paper. Place on cutting board and cut into squares.
Tip / MIX IT UP Try swapping in other nuts and seeds to customize your squares!
One more for the road!
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Thanks to Samantha at Breakwater Books for sharing Jessica Mitton's new cookbook with us! Keep the sweet times rolling and purchase a copy of
Some Good: Sweet Treats from All Lit Up.
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