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Chef Vikki's Gooey Chocolate and Peanut Pudding Parfait

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Serves 8

Prep time: 25 minutes

Cook time: 35 minutes

Ingredients:

  • 1 14 oz. can black beans, rinsed and drained
  • 1/2 a ripe avocado
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup honey
  • 1/2 cup unsweetened cocoa powder
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Coconut oil cooking spray
  • 2 cups unsweetened almond milk
  • 2 cups water
  • 8 Medjool dates, pitted
  • 1 cup chia seeds
  • 3/4 cup unsalted unsweetened creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 cup unsalted peanuts, chopped
  • 2 tablespoons unsweetened cocoa nibs
  • 1 teaspoon smoked flake salt

Preparation:

Preheat the oven to 350°F.

Start by rinsing and draining 1 can of black beans. Cut an avocado in half. Melt 1 tablespoon of coconut oil in the microwave or in a small pan.

To a high-powered blender, add 1 can of rinsed and drained black beans, 1/2 a ripe avocado, 1 egg, 1 teaspoon vanilla extract, 1/2 a cup honey, 1/2 cup unsweetened cocoa powder, 1 tablespoon melted coconut oil, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda. Blend everything together until incorporated and smooth. Make sure to scrape down the mixture from the sides if necessary.

Spray a 8” x 8” baking dish with coconut oil cooking spray.

Pour the chocolate mixture into the baking dish. Tap the dish on the counter to be sure there are no air bubbles.

Bake for 35-45 minutes or until a toothpick comes out clean. Cool completely before slicing into it. While it is baking, clean the blender, and make the peanut butter chia pudding.

Remove the pits from 8 dates.

Into a high-powered blender, add 2 cups of unsweetened almond milk, 2 cups of water, and the dates. Let the dates soak in the liquid for 15 minutes before blending.

Once the dates have soaked, add 1 cup of chia seeds, 3/4 cup of peanut butter, 1 teaspoon vanilla extract, and 1/4 teaspoon ground cinnamon. Blend until smooth.

Cut the cooled gooey chocolate dessert into 25 squares (5 x 5). Each serving is 2 squares, and you will have leftover squares, which can be stored wrapped up in the fridge.

Into 8 8oz. mason jars, scoop out 1 square of chocolate dessert into the bottom of each jar. Add a dollop of chia pudding on top of each square. Add another gooey chocolate square on top, and then finish with another heaping spoonful of pudding. Place the jars in the freezer for at least 10 minutes and for no more than 30 minutes, until the parfaits have set.

While the parfaits set, make the peanut topping.

In a sauté pan on medium heat, toast 1 cup of chopped peanuts with 2 tablespoons cocoa nibs and a teaspoon of smoked salt. Stir until lightly toasted, about 2-3 minutes. Set aside and cool.

Once the parfait has set in the freezer, top each jar with the toasted peanut mixture.






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Date: 05.12.2018, 14:37 / Views: 63141