It snowed on the first day of spring here in New England, did you know that? And it snowed on the the third day of spring as well. I know I am not alone when I say this, and I may actually be speaking for the entire Northeastern seaboard, but I am SO over it. I can hear more birds chirping these days and crocuses and tulips are starting to poke through the hard ground, but it’s very difficult to believe that Spring is here. It just isn’t really HERE yet. My lawn looks like someone sprinkled it lightly in powdered sugar and my kids still have to wear winter jackets, hats and mitts to school. And I desperately need a Caribbean vacation. Or at least a trip to Florida.
I had wonderful intentions of bringing you a spring-like dessert. I tried, I really did. Yesterday I got out my bag of meyer lemons and whipped up what I thought would be some lovely Meyer Lemon Cake-in-a-Jar. Except that I miscalculated on the size of the jars I would need, and my cakes only filled them up halfway. Which means that they took terrible photos. And, to be honest, the cakes themselves were only so-so. Definitely not blog-worthy. So I decided to fall back on what I know best…Chocolate. I’ve posted quite a few chocolate recipes lately, but that’s just the way it is. I am a firm believer that chocolate is good for you, both body and soul. And not just in a “everything in moderation” way, but in an “everyday” sort of way. Yes, even for diabetics. Diabetes can be a disheartening disease at times, and chocolate makes me happy. And finding ways to make chocolate treats that don’t have too much effect on my blood sugars makes me even happier. With spring seeming still so far away, I need all the happiness I can get.
So I decided to go with a recipe I’ve been thinking of for a while now. Little brownie bites made with peanut flour. These are a further adaptation of my Flourless Chocolate Cakes made with peanut flour, but made smaller (obviously) and meant to be moister and a bit fudgier, with more peanut flavour. And with a dollop of peanut butter icing on top. I was pretty certain I couldn’t go wrong.
The Results There may still be snow on the ground, but with these mini treats, I am a happy girl. These are quite a bit moister than the peanut flour cakes were, due to the addition of peanut butter and more almond milk, and I am very happy with them. We are having friends over for dinner tomorrow evening and I think these will be a hit with adults and kids alike. I don’t know that I should pat myself on the back so much. After all, it was almost a sure thing with this combo of ingredients.
Peanut Butter Brownie Bites
1/4 cup butter
1/4 cup peanut butter
3 oz unsweetened chocolate, chopped
8 drops stevia extract
1/2 tsp vanilla extract
1/4 cup peanut flour
1/4 cup granulated erythritol
2 tbsp cocoa powder
1/2 cup almond milk
1 oz cream cheese, softened
3 tbsp peanut butter
2 tbsp whipping cream
1 tbsp powdered erythritol
1/4 tsp vanilla extract
8 drops stevia extract
18 salted peanuts, for garnish
For the cakes, preheat the oven to 280F and grease 18 cups of a mini-muffin pan.
In a medium saucepan, melt butter, peanut butter and chocolate together over low heat and stir until smooth. Add stevia and vanilla extracts and stir until thoroughly combined. Set aside.
In a medium bowl, whisk together peanut flour, erythritol and cocoa, breaking up clumps with the back of a fork. Add the chocolate mixture and stir to combine (will be very thick). Stir in eggs, one at a time, and then almond milk until mixture thins out somewhat and becomes a smooth batter.
Spoon batter into prepared muffin tins. Because the batter is quite thick, you will need to press the batter into the cups using the back of a spoon. Smooth the tops.
Bake for 15 minutes, until the cakes are just set and the middle is firm to the touch. Allow to cool in the tins.
For the frosting, beat cream cheese, peanut butter and cream together until smooth. Stir in erythritol, vanilla and stevia. Pipe or spread onto brownie bites and top each with one peanut.
Makes 18. Each brownie bite has a total of 7.1g of carbs, but only 3.8g if you subtract erythritol.