Candy filled with peanut butter and date candy
* Plus 2 hours and 10 minutes of refrigeration and hydration
These chocolates are a healthy dessert and ideal for a special occasion or for a sweet treat.
Its filling of peanut butter and date caramel is super tender and, in addition, free of sugar, since the first has only toasted peanuts, and the caramel is made only with dates.
The cover, on the other hand, being sugar-free chocolate fondant, creates a dense and malleable layer free of harmful sugars that provides an absolutely irresistible contrast with peanut butter and caramel.
But besides sugar-free, these chocolates are very easy to prepare, they are made with very few simple ingredients and, since they do not contain dairy products, they do not contain lactose, casein or any animal fat, since chocolate fondant is a chocolate made from cocoa butter and cocoa paste.
Being a pure cocoa chocolate, it gives us energy , antioxidants that do not carry animal milk, are maintained and are not counteracted; phenylethylamine that produces emotional well-being, phosphorus , magnesium , potassium and selenium .
Peanut butter, meanwhile, is rich in protein , fiber , antioxidants , vitamins C , D , K and group 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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Notes
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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.