chocolate dipped buckeyes

I'm excited for this post for the following reasons:

1. I actually made a candy recipe before Halloween.  It's only 1 day before but it still counts.  I'm not the best with keeping up with food holidays, besides Thanksgiving.  

2. O.H.I.O.S.T.A.T.E. BUCKEYES

I can't help but think about fall football + my college years that were wayyy too long ago when I talk about this delicious combination of peanut butter dipped chocolate.  It is after all supposed to look like an actual buckeye nut, which is the Ohio State mascot, which I admit is a silly thing. 

3. While I love the idea of buckeye candies they're about 10x too sweet for me.  Aren't they pretty much peanut butter rolled with 3 pounds of powdered sugar?  I'm kind of sensitive to sugar, so while they sound enticing I get about 1 cenimeter in and my teeth feel like they are going to fall out of my mouth.  This recipe let's me enjoy Buckeyes while also keeping my teeth inside my mouth.  Win.

I'll call these the better buckeye!!

Packed with peanut butter flavor and still dunked in chocolate, just a little--okay a lot--less sweet.

They're sweetened with dates--nature's candy--and then dipped in a bath of melted dark chocolate.  

Now we're talking.

Print this!

Chocolate Dipped Buckeyes

gluten-free, vegan // yields ~10 buckeyes

• 1 cup roasted unsalted peanuts
• 8-10 large medjool dates, pitted
• 1/2 teaspoon pure vanilla extract
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup dark chocolate, vegan if needed
• 2 teaspoons unrefined coconut oil, optional

1. Grind peanuts in a large food processor until pieces are about the same size.  About 20-30 seconds.  Refer to photo 2.
2. Empty into a bowl.
3. Place pitted dates in the food processor and grind for about 30-45 seconds until the dates are fully chopped and start to clump together.  Refer to photo 4.
4. Place ground peanuts back in the food processor with vanilla, salt, and cinnamon and pulse until mixture is fully combined and it holds together when squeezed in your hand.  Pulse longer if needed.  If mixture is too crumbly empty into a bowl, process 2 more pitted dates, then add the mixture back in and pulse to combine.
5. Line a baking sheet with parchment or wax paper.
6. Pack into 1-inch balls by squeezing the mixture back and forth between your hands.
7. Place on lined baking sheet.
8. Melt chocolate and coconut oil [if using] over low heat in a double boiler, stirring frequently until smooth, or melt in the microwave in 30 second increments stirring after each until melted and smooth.
9. Pour chocolate into a small but deep bowl and then dip 3/4 of each ball into the chocolate, then place on the lined baking sheet.
10. Once all are dipped place in the fridge to set and store in the fridge until ready to eat.

notes/substitutions: For a stickier texture use 10-12 large medjool dates.  I like mine on the nuttier side, so I use less.  Dates can also vary in size, so it may take more/less to make the "dough" hold together.  For a healthier option leave the chocolate off or drizzle lightly over top. 

In case you're after a smoother, doughier texture, check out this version!  They're not fully smooth like the original but the peanut butter helps smooth things out here and if you don't like dates they're sweetened with caramely noted muscovado sugar.

Chocolate Dipped Doughy Buckeyes gluten-free, vegan // yields ~12 buckeyes

• 1 cup roasted unsalted peanuts
• 5 tablespoons creamy peanut butter
• 2 tablespoons muscovado sugar, or other
• 1/2 teaspoon pure vanilla extract
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon cinnamon
• 3/4 cup dark chocolate, vegan if needed
• 2 teaspoons unrefined coconut oil, optional

1. In a large food processor grind peanuts into a fine texture.  Be careful to not let it turn to the "dough" stage.  It should be mealy in texture.
2. Mash/mix peanut butter, sugar, vanilla, salt, and cinnamon together in a bowl.
3. Place ground peanuts into the peanut butter mixture and mash/mix with a fork until fully combined.  It should come together and form a large dough ball.  
4. Line a baking sheet with parchment or wax paper.
5. Roll into 1-inch balls between your hands.  Mixture should be stiff but soft and easily rolled into balls.  If mixture is too stiff add more peanut butter or if too soft add more ground peanuts.
6. Place on lined baking sheet and place in the freezer for 30 minutes before dipping.
7. Melt chocolate and coconut oil [if using] over low heat in a double boiler, stirring frequently until smooth, or melt in the microwave in 30 second increments stirring after each until melted and smooth.
8. Pour chocolate into a small but deep bowl and then dip 3/4 of each ball into the chocolate, then place on the lined baking sheet.
9. Once all are dipped place in the fridge to set and store in the fridge until ready to eat.

And speaking of Ohio this post couldn't have come at a better time.  I'm off to the Buckeye state today to visit my family in just a few short hours!  While I'm there I'll be heading to The Learned Owl Book Shop in downtown Hudson, OH for a book signing!  If you're in the area I would love to see you there!  I am absolutely thrilled to be able to be able to have a book signing while I'm home.  

Thank you ALL for your amazing support with the book!  It means more than you know.

Signing details:

• Baked Doughnuts for Everyone book signing at The Learned Owl Book Shop -- details on their website 
• 11/2/13
• 1:00-3:00pm
• book signing, chatting, doughnut sampling, cider sipping

Ashley

Also, be sure to check out the latest blogger book reviews.  Big thanks to these ladies!!

• Erin over at Naturally Ella posted my Baklava Doughnuts, a definite messy favorite from the book!  
• Melissa over at The Fauxmartha posted my Lemon Poppyseed Doughnuts and her husband deemed them, "the Krispy Kreme of baked doughnuts!" 

p.s.

OH-

breakfast friday >> cinnamon quinoa coffee cake

It was actually a struggle trying to think of what to make for today’s breakfast post.  I blame it on moving brain.  I’m sure you’re familiar with moving brain.  You forget what day it is.  You can’t find important things, like vanilla extract.  All of your clothes are wrinkled.  You know, serious problems.

cinnamon quinoa coffee cake >> edible perspective

I was really in the mood for something cakey and lightly sweetened.  Something suitable for any day of the week.  Not pancakes, not quick bread, but maybe coffee cake?

cinnamon quinoa coffee cake >> edible perspective

Luckily, I remembered to stash all of my go-to baking flours and bring them to Chris’s brother’s house while we’re waiting to move into our Denver home.

cinnamon quinoa coffee cake >> edible perspective

After grabbing jars of various flours I scanned the fridge for additional mix-ins and my eyes landed on an overflowing container of leftover quinoa. 

Quinoa in the breakfast cake?

cinnamon quinoa coffee cake >> edible perspective

Why not?

cinnamon quinoa coffee cake >> edible perspective

Quinoa crumble on top of the breakfast cake? 

cinnamon quinoa coffee cake >> edible perspective

Why certainly.

The quinoa topping crisps slightly as it bakes and the cake is perfectly tender, packed with cinnamon, and studded with fluffy, cooked quinoa.

No other toppings necessary.

cinnamon quinoa coffee cake >> edible perspective

Print this!

Cinnamon Quinoa Coffee Cake

gluten-free, dairy-free // yields 1, 9x9 pan

for the coffee cake:

• 1 cup cooked quinoa, fully cooled
• 1/2 cup + 2 tablespoons gluten-free oat flour
• 6 tablespoons sweet rice flour
• 3 tablespoons almond meal
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 large eggs
• 5 tablespoons unsweetened almond milk
• 1/4 cup pure maple syrup
• 3 tablespoons unsweetened applesauce
• 2 teaspoons pure vanilla extract
• 2 tablespoons unrefined coconut oil, melted + slightly cooled

for the quinoa crumble:

• 3/4 cup cooked quinoa, fully cooled
• 1/2 tablespoon unrefined coconut oil, softened
• 1 1/2 teaspoons sucanat, or pure cane sugar
• 1/2 teaspoon cinnamon
• pinch of salt

1. Place all crumble ingredients in a bowl and mix with a fork until fully combined.  Set aside.
2. Preheat your oven to 350*F and grease a 9x9 pan with softened coconut oil.
3. In a large bowl stir the quinoa, oat flour, sweet rice flour, almond meal, cinnamon, baking powder, and salt until fully combined.
4. In another bowl whisk the eggs and then whisk in the milk, maple syrup, applesauce, and vanilla.
5. Thoroughly whisk in the coconut oil and then pour into the dry ingredients.
6. Stir/whisk until just combined.  Do not over stir.
7. Let sit for 5 minutes and then pour into the baking pan.  Spread with a spatula to even out if needed.
8. Sprinkle the quinoa crumble evenly overtop of the batter and then place in the oven for 34-38 minutes.  A toothpick should come out clean and the edges will be golden brown.
9. Let cool for 10-15 minutes, then slice + serve warm.
10. Allow to fully cool and store leftovers in the fridge.

notes/substitutions: Butter can be used in place of coconut oil.  Honey can be used in place of maple syrup.  I do not recommend flax eggs in place of real eggs.  If you can’t tolerate gluten-free oat flour feel free to sub your favorite gluten-free all purpose flour instead.  There are no subs for sweet rice flour or almond meal.  For altitude around 5,000’ increase oven temp to 365/370 and decrease baking powder by 1/8-1/4 teaspoon.

cinnamon quinoa coffee cake >> edible perspective

Anything good on your plate this morning?

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Weekend!  Make it a good one!

Ashley