Any resemblance this sweet & salty snack has to an eight legged arthropod is completely unintentional.
I made them on the late night because I was craving both chocolate and salt at the same time and couldn’t find anything on hand that would satisfy my sophisticated palate.
I would rather die before heading to bed with an un-sated appetite, so clearly I had to make something to get my dessert fix.
- cocoa powder
- peanut flour
- water
- raw almonds
- pretzel sticks
- turbinado sugar (or stevia)
Mix the cocoa, peanut flour, sugar, salt and water until you have a thick sauce. It should be paste-like, but still liquid-y.
Enclose the pretzels and almonds in a tupperware with the chocolate/peanut sauce and shake them until everything is coated.
Spread out onto a baking sheet sprayed with cooking spray.
Bake for 25 – 30 minutes at 200 degrees.
Wait for them to cool, or don’t, and dig in.
The recipe is simple and easy, but you could jazz it up if you are so inclined. Even a dash of cinnamon, vanilla and/or salt could really give it some oomph.
That said, it’s pretty dang perfect like this.
I’ve been eating the small clusters first, because the big ones seem so fun to keep whole. I don’t want to break them up!
Salty, sweet, savory, scrumptious. Score!
Ohhhhh my goodness, this looks like the most delightful thing ive seen all week! Yum!
I know you’re not one for measuring ingredientes (and I love you for that!) but how much peanut flour would you reckon you used for this? please and thank you :)!
Looks so good! I think I’ll make this AND Choosing Raw’s Sweet & Spicy Candied Nuts (http://www.choosingraw.com/holiday-giving-sweet-n-spicy-candied-nuts/).
It’s gonna be a goooood weekend. 🙂
I really need some peanut flour – I can’t live another day without this in my kitchen.
Ok so this isn’t related to your recipe post at all (which, sidenote, looks amazing), but this article in Slate made me think of you, so I thought I’d send it along.
It’s actually not about Seitan (as the headline implies) but about vital wheat gluten, with a mention of how seitan is made. Plus, it refers to the Candle Cafe cookbook, so it’s a credible article in my book! I’d be curious to hear your comments on the article, especially in light of your new blog detailing your FOODMAPs journey. I know that wheat hurts your stomach, but you are able to tolerate seitan, yet this article makes it seem that Celiac/gluten intolerant people can’t use this alternative source of veggie protein. Wow, ok, sorry for the word vomit!
http://www.slate.com/articles/life/food/2012/01/stop_eating_tofu_start_eating_wheat_gluten_.html
Hey molly!!
Thanks for the article. I’m out of town but I can’t wait to read it. In the meantime here’s a post I wrote a while ago about seitan and Fodmaps.
http://fodmapsdiet.com/2012/01/10/thoughts-on-the-elimination-phase/
Vital wheat gluten is pure gluten and thus a source of protein. It has no carbs so no wheat which makes it ok for someone avoiding Fodmaps but not safe for someone avoiding gluten (is a celiac person).
As far as seitan is concerned, it depends on what other ingreds are in it.
This is how I handle it but I will def check out the article you linked. Thx!
oh. my. god. I want that right now! I’m so about to purchase some GF pretzels after seeing this.
Ooooo great snack idea for the cravings us woman all can relate too!
My life is a never-ending salty/sweet craving. I swear!
This treat incorporates so many of my favorite things. Perfection, yet again. Thank you, thank you, thank you!
Okay, WHERE are you getting the Trader Joe’s peanut flour!? I have been missing it for over a year now! I think your recipe looks great, but I have no peanut flour 🙁 Do they still have it in CA?
no. there arent any in ca either. my mom got me 15 bags when i told her it was being d/c-ed. i made her go to my home-town TJs (super small and less competition from foodies) where she hoarded enough for an army to live on until 2013. 🙂
Reckon this would work with any other type of flour?
Jealous!!
probably, but the peanut flour gives a peanutty flavor. coconut would be another good choice, but any other flour may just turn out chalky? i dunno. let me know if you try it.
hmmm…im thinking it was about 2 tbsp of each peanut flour and cocoa? totally guessing though.
i couldnt comment on your blog but i wanted to say hi and give you a supportive comment because i know how nice it feels getting love back in the comments section when you put your life on the line via blogging. hugs!