Servings

12-14 

Ready in

20 min

Difficulty

Easy

Good For

Our tables

“LITTLE WHIMS” TABLE

Every day is an opportunity to “pamper” ourselves with little whims, such as food.

Life’s little pleasures that bring us joy and well-being, without spending too much, and in addition to being tasty, they can be healthy.

For example, reducing the consumption of carbohydrates and fats, avoiding excess salt, added sugars and ultra-processed, giving priority to plant-based foods, controlling the quantities …

Because, whether for a more elaborate recipe, or for a simple snack, enjoying and taking care of yourself is not at odds, quite the opposite! You enjoy these little whims more when they are not a «guilty pleasure.»

In fact, today’s consumers consider a healthy snack (for example, high in fiber, or low in sugar) to be more palatable.

In fact, today’s consumers, consider that a healthy snack (for example, high in fiber, or low in sugar) to be more palatable.

In this sense, olives have a lot to say, because they are a vegetable product, a source of healthy properties … the perfect ingredient to indulge in a «little treat» every day, maintaining the balance between pleasure and health.

VEGAN PEANUT CHOCOBAR WITH HOJIBLANCA BLACK OLIVES

INGREDIENTS

Gluten free, Vegan

  • 1-2 tbsp dehydrated Hojiblanca black olives
  • 14 dates
  • 30 g of peanuts (2/3 peanuts per bar)
  • 2 1/2 tbsp of whole natural peanut butter
  • 1/3 cup cocoa
  • 1 cup maple syrup
  • 1/4 cup coconut oil

STEP BY STEP INSTRUCTIONS

Step 0

Place the thinly sliced black olives in a dehydrator for 12 hours, or in the oven at 160º for 3-4 hours (until dry and crisp).

Step 1

Place dates on a platter, pressing lightly with your finger to remove the pit and create a flat surface on top of the date. Pour about 1/2 teaspoon of peanut butter on top of each date.

Step 2

Place 2-3 peanuts on top of the peanut butter and place in the freezer for 10-15 minutes.

Step 3

Start making your chocolate by combining the cocoa in a bowl, the maple syrup, and the coconut oil, until smooth and shiny. Add the dehydrated Hojiblanca black olives, crumbling them with your hands.

Step 4

Take the dates out of the freezer. Line a tray with parchment paper.

Step 5

Dip dates into chocolate mixture with two forks. Make sure the date is completely covered in chocolate before transferring it to the lined tray. Also sprinkle dehydrated olive on top.

Step 6

When all the dates are covered in chocolate, place in the freezer for 15 minutes or until solid.

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