White Chocolate Rosewater Souffles

The ultimate finale to a romantic evening.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

Who doesn’t want airy, fluffy and decadent White Chocolate Rosewater Souffles for them and their honey on Valentine’s Day? I can really think of nothing better to tuck into after a romantic meal and a couple of bottles of wine (or cocktails, if they’re more your thing.)

I’ve been dreaming up a white chocolate and rosewater combo for quite some time now, but to be honest, I was originally aspiring to make more of a mousse-like concoction. After researching various mousse recipes online, I was surprised to find that most mousses are actually made with raw eggs. I had no idea! You learn something new every day.

Although I’ve made things with raw eggs before (like this eggnog) I really felt like playing it safe this time and started flexing my Googling muscles to find a mousse recipe with cooked eggs. I ended up finding this one on the New York Times website, but after trying to adapt it to make it my own, the “mousses” didn’t turn out quite as planned.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

For my first attempt, I (accidentally) omitted any sort of cream or milk, and also failed to boil my water before creating the bath around my ramekins for cooking. The “mousses” looked fine from the outside, but once I dug my spoon into them, I realized they were still quite runny and not set properly.

The second time around, I remembered to add some almond milk (I wasn’t sure it would work but I was out of cream, it ended up working just fine, and it’s healthier!) and I also boiled my water before creating the bath for the ramekins. This resulted in the desserts having an incredibly light and fluffy top layer, with a denser, pudding-like layer underneath. After conducting a very necessary taste test on both the hot-out-of-the-oven and chilled versions and including the hubs so he could weigh in with his opinion, we decided that these were more soufflé-like than mousse-like, and so these White Chocolate Rosewater Souffles were born!

White Chocolate Rosewater Mousse | CaliGirlCooking.com

You may be intimidated by the whole process of making any sort of soufflé, but I promise you it is not that difficult. Do you know how to whip egg whites to stiff peaks with a hand mixer? Then you’ll be fine, because that’s literally the hardest part.

Also, don’t let the two words “water bath” scare you off, it’s another technique that is ridiculously easy but makes you look like a complete pro. Promise.

The great thing about these White Chocolate Rosewater Souffles is that they come together fairly quickly, and can bake off in the oven while you’re enjoying your romantic dinner for two. The other great thing is, because they’re sort of halfway between a mousse and a soufflé, and have that thicker bottom layer, they won’t completely collapse if you don’t eat them right away, like many soufflés do.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

I also love that these soufflés satisfy that sweet tooth without being too incredibly sweet or indulgent. There is no sugar aside from what you use to coat the ramekins, the only sweetness comes from the white chocolate itself. You also get a nice floral note from the rosewater, and of course we can’t forget that signature vanilla extract that is necessary in just about any sort of baked dessert.

Want to take your White Chocolate Rosewater Souffles to the next level?  I highly suggest baking them in these super-cute heart-shaped ramekins and topping them with an assortment of fresh berries (or a berry compote, if you’re feeling really creative) and some fresh mint.

White Chocolate Rosewater Mousse | CaliGirlCooking.com

So now that I have your whole menu planned out for you, I’d love to hear how you and your special man or woman are going to celebrate Valentine’s Day. The hubby and I decided to do our usual romantic night in, and I am so excited because he’s actually cooking ME dinner for once!

I hope your day is full of lots of love and laughter <3 xx

White Chocolate Rosewater Mousse | CaliGirlCooking.com
Print
White Chocolate Rosewater Souffle
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

A delicate, airy white chocolate souffle with a fresh floral hint from a splash of rosewater. The perfect light dessert when topped with fresh berries and mint!

Course: Dessert
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon melted unsalted butter, plus 2 tablespoons unsalted butter at room temperature
  • 4 teaspoons sugar
  • 4 ounces white chocolate chips
  • 3 egg whites
  • Pinch of salt
  • 2 egg yolks
  • 2 teaspoons rosewater
  • 1 teaspoon vanilla extract (or vanilla bean paste)
  • 1/4 cup unsweetened vanilla almond milk
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Coat four 6-8 ounce ramekins (bonus if they’re heart-shaped!) with the 1 tablespoon of melted butter. Sprinkle 1 teaspoon of sugar into each ramekin and shake to coat all sides. Place ramekins (with a little bit of space in between each one) on a rack in a roasting pan. 

  2. Using a double boiler (or a metal mixing bowl above a saucepan of simmering water,) melt the white chocolate. You’ll want to keep stirring the chocolate as it melts so it doesn’t burn, but if you’re good at multi-tasking, you can whip the egg whites with the pinch of salt while this is happening. In a small bowl, simply combine the whites and salt and beat with a hand mixer until stiff peaks form. 

  3. Once your white chocolate is melted, remove from heat and beat in the 2 tablespoons of butter that are at room temperature. Next, beat in the egg yolks, one at a time, then the vanilla and rosewater. The mixture should have a stiff pudding-like texture at this time. Finally, beat in the almond milk. 

  4. Using a spatula, gently fold the egg whites into the white chocolate mixture. Keep folding until the mixture is smooth (it will be fairly runny.) Pour the batter evenly into the four ramekins in the roasting pan.

  5. Fill the roasting pan with boiling water until it reaches about halfway up the sides of the ramekins. Carefully transfer to the preheated oven and bake at 350 degrees for 25-30 minutes, until the top feels fairly firm. Remove from oven and serve immediately for best results. 

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pistachio Cake with Dark Chocolate Buttercream

I’m really not messing around with this one.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

This Pistachio Cake with Dark Chocolate Buttercream just MIGHT become the one and only “everyday” cake I make forever and ever and ever…It’s dense and moist, with REAL pistachios (none of that pistachio pudding or flavoring) and the richest, most decadent dark chocolate buttercream that has ever graced the bowl of my stand mixer. It is that good.

Let me tell you a little story about how this cake came to be. I often have people asking me if I ever run out of ideas, how I come up with my ideas, etc. The answers: no, I have not run out of recipe ideas (yet, I have two running lists that I am constantly adding to and working off of) and recipe ideas come to me every day, everywhere, at the most unexpected times (hence why I have a list of ideas on my phone and another list in my Google docs.)

This particular idea for Pistachio Cake with Dark Chocolate Buttercream was actually inspired by one of my favorite Trader Joe’s trail mixes, Happy Trekking, which is full of almonds, cashews, cranberries, cherries and, yes, pistachios and dark chocolate! Whenever I’d be mindlessly munching on the mix, I’d stop for a second and savor every bite I got that had that heavenly combo of pistachios and dark chocolate. So, I figured why not make a delicious baked good that featured those two perfectly partnered flavors?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

The result was AMAZING and I really hope this flavor combo takes the world by storm, because everyone should be exposed to life-changing things such as Pistachio Cake with Dark Chocolate Buttercream.

I originally thought about making this into a cupcake recipe (which you can certainly do, simply bring down the baking time to 18-20 minutes) but then I realized I haven’t really ever posted a full-on CAKE recipe on this here bloggy blog. There were times that I debated making this one of those fancy two- or three-layer cakes with thick slabs of frosting in between each layer, but in the end I decided to keep it simple and less intimidating. I wanted this to be a cake that you can enjoy a slice of (without guilt) every day, rather than having to save it for a special occasion.

The other thing was that a MUST for this Pistachio Cake with Dark Chocolate Buttercream was using real pistachios rather than the green pudding mix or other artificial flavoring. I wanted to keep the flavors as close to the trail mix as possible. I did some quick Internet research and found this method on AllRecipes for grinding toasted pistachios with a bit of sugar and then folding them into the batter at the end, which worked out perfectly! Highly recommend.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I then used a very similar method for both the batter and buttercream that I used for these Chocolate Stout Cupcakes with Irish Cream Buttercream, changing a few things up here and there to fit the flavor profiles I was looking for.

The cake comes out incredibly dense and moist which is, to me, the best kind. In fact, if you left off the Dark Chocolate Buttercream, I’m pretty sure you could get away with calling this a perfectly acceptable breakfast cake. Since we’re keeping it simple, I just used an 8-inch round cake pan which make the cake come out nice and thick.

The Dark Chocolate Buttercream comes together quickly and easily, especially if you have a handy-dandy stand mixer. You’ll end up having more frosting than you need for the cake, but is there a problem with that? I don’t think anyone ever objected to having a container of Dark Chocolate Buttercream sitting in their refrigerator for those late-night cravings.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

I made both the cake and the buttercream a day in advance, and frosted it on the morning I wanted to serve it. Just be sure to let the frosting come to room temperature before you try and spread it, or else you’ll end up with a mess and a not-so-pretty Pistachio Cake.

This Pistachio Cake with Dark Chocolate Buttercream comes together fairly quickly and easily, which means it would be super easy for you to whip up as a special humpday treat. Who doesn’t need some pistachios and dark chocolate to get you through the week?

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com
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Pistachio Cake with Dark Chocolate Buttercream
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hrs 10 mins
 

A perfectly dense and moist everyday cake made using real pistachios and topped with a decadent homemade dark chocolate buttercream.

Course: Dessert
Servings: 8 servings
Author: CaliGirl Cooking
Ingredients
For the cake:
  • 1 cup pistachio nutmeats, toasted
  • 1 1/2 cups sugar, divided
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 stick butter, melted and cooled
  • 2 eggs
  • 1/3 cup nonfat plain Greek yogurt
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
For the buttercream:
  • 1 cup unsalted butter, at room temperature
  • 3 cups powdered sugar, sifted
  • 1/2 cup cocoa powder
  • 4 ounces dark chocolate, melted and cooled slightly
  • 1 teaspoon vanilla bean paste (or vanilla extract)
  • 1 tablespoon heavy cream
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit. Spray an 8-inch round cake pan with cooking spray and cover the bottom with parchment paper. Set aside. 

  2. Next, make the cake. In a food processor, pulse together the pistachios and ½ cup of the sugar until very fine. Set aside.

  3. In the bowl of a stand mixer, combine 1 cup of sugar, almond milk, butter, eggs, Greek yogurt and vanilla using the paddle attachment until a thick paste forms. 

  4. In a separate bowl, whisk together the flour, baking soda and salt. 

  5. Add dry ingredients to wet ingredients and mix until well combined. Fold in pistachio mix.

  6. Bake in 350-degree oven for 50 minutes, or until a cake tester inserted into the center comes out clean. Set on a rack to cool for about 20 minutes, then turn out of pan onto rack to cool completely. You may need to use a butter knife or inserted spatula around the edges of the cake to loosen it from the pan. 

  7. While cake is cooling, make the buttercream. In a clean stand mixer fitted with a clean paddle attachment, combine all of the frosting ingredients. Mix until ingredients form the buttercream frosting texture. 

  8. Either frost the cake once it has cooled completely, or wrap the cake in plastic wrap and place the buttercream in a resealable container in the refrigerator until ready to serve. Be sure to bring the buttercream back to room temperature before attempting to frost the cake. Cake can be kept out at room temperature for up to two days, but for best preservation, keep it refrigerated, which will make it last up to one week.

Pistachio Cake with Dark Chocolate Buttercream | CaliGirlCooking.com

 

Little slice of heaven right here.

Maple Apple Pie Stuffed Apples

Let’s just write this week off already.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

In terms of trying to eat healthy, that is. It is the week before Christmas, after all, and all I can think about are sweet treats and all of the little indulgences we get to make in the days to come. These Maple Apple Pie Stuffed Apples are no exception.

Let’s chat about this whole “writing off the week” thing, because I feel like it is soooo important to understand in terms of balanced living, especially at this time of year. You see, when I say we can “write off the week,” I don’t mean that we should go to town on sweets and unhealthy food for every single meal. I simply mean that we should understand that we are in a celebratory time of the year, and we should feel okay with the fact that we might be eating a few more not-so-good-for-you foods than usual.

Take what I ate yesterday, for example. Being a food blogger and culinary consultant (and refusing to waste any food,) I sometimes find myself with a random selection of foods that need to be eaten, whether it’s logical to be eating said food at said time.

Yesterday, I was baking cookies for a blog post and also teaching a candy making class at night. I knew it was going to be a sweets-filled day, so I focused on making sure I got tons of nutrients and healthy foods into my meals in between. Smoothie for breakfast, hummus and turkey meatballs for lunch, and a huge salad with grilled chicken for dinner. This not only gave me energy, but also kept me satiated enough throughout the day that I wasn’t jonesing for a second or third cookie or truffle.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

All I’m trying to say is that, even during these cookie or candy cane-filled days, it’s completely possible to stay “fairly” on track, knowing your diet will normalize once we hit the New Year. (Also, don’t skip your workouts! They’ll make you feel so much better when you’re indulging a bit more.)

Which brings me to these Maple Apple Pie Stuffed Apples. These are actually a fairly healthy sweet to enjoy during this holiday season, as we’re substituting the majority of the pie crust for a hollowed-out apple. In fact, I wouldn’t judge if you wanted to enjoy these with a little bit of Greek yogurt for breakfast. Just sayin’.

I’m still working on my pie game, so stuffing a typical pie filling into an apple is the perfect solution for me in the meantime. Plus, we’re upping our nutrient game! But when I say “typical” pie filling, I’m somewhat lying because of course I had to go ahead and glug some real maple syrup in there to really put it over the top. (I did just get back from Quebec City and it’s made me want to add maple to alllll the things.)

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

So here’s all you need to do: First step is to whip up some easy pie crust. I just used the same recipe I use for my Cream Cheese-y Pumpkin Pie, substituting maple sugar for the regular granulated stuff (although the regular would also work just fine here.) We want to do this crust first because it needs some time in the refrigerator to chill out.

The next step is to hollow out some Pink Lady apples. This was a little tricky for me at first, but I eventually discovered that the easiest method is to start with an apple corer (without going all the way through to the bottom, or else the baked stuffed apples will get messy!) and then use a paring knife to carve out the rest of the center of the apple. You’ll definitely want to discard the seeds and core, but save any other apple pieces/shavings you get when doing this step, we’ll use them for the filling!

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Once our apples are hollowed out, we make the filling. We use the scraps mentioned above, as well as one more Pink Lady apple, and saute them with some toasted walnuts, maple syrup, brown sugar and spices. We scoop the filling into the apples and then cover them with disks of our rolled out pie dough.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

I had some extra filling and dough (my apples were a bit small) so I also made some apple pie pockets, basically taking two of the pie disks, stuffing them with a scoop of the filling and pinching them together. Kind of like a hand pie!

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

A quick egg wash and a 25-minute turn in the oven and you’ll have perfectly golden, sweet, tart and juicy Maple Apple Pie Stuffed Apples ready for breakfast, dessert or a quick snack. Who said indulgent had to be unhealthy?

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com
Print
Maple Apple Pie Stuffed Apples
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
 

A lighter take on the traditional apple pie - a delicious maple, apple and walnut filling scooped into hollowed apples and topped with a buttery crust.

Course: Dessert
Cuisine: American
Servings: 6 apples
Author: CaliGirl Cooking
Ingredients
For the crust:
  • 9 ounces flour
  • 2 tablespoons maple sugar (regular sugar would work too)
  • 1/4 teaspoon salt
  • 10 tablespoons unsalted butter, chilled and cut into cubes
  • 2 tablespoons water
For the filling:
  • 1/2 cup walnut pieces, toasted
  • 7 Pink Lady apples
  • 2 tablespoons maple syrup
  • 2 tablespoons butter
  • 1 tablespoon brown sugar
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 egg
Instructions
  1. First, make the crust. In the bowl of a stand mixer, combine the flour, sugar and salt. Using a pastry blender, two knives, or your fingers, mix in the butter, until mixture becomes crumbly. Using the dough hook of the stand mixer, mix in the water until a dough forms. Turn dough out onto a lightly floured surface and form into a disk. Wrap in saran wrap and place in refrigerator while you prepare the apples.

  2. Next, hollow out six of the apples. Use an apple corer to get it started, but be sure not to go all the way down to the bottom. After you’ve gotten it started with the apple corer, move to using your paring knife. You want to scoop out enough to make a little bowl in the middle of the apple that you can put the filling in. Discard the core and seeds, but save any other apple scraps for the filling. Place the apples in a small baking pan lined with aluminum foil.

  3. Now it’s time to make the filling. Chop up the one remaining apple and add it to the other apple scraps you’ve saved. In a small saute pan, cook the chopped apples, toasted walnuts, maple syrup, butter, brown sugar, lemon juice, cinnamon and cloves over medium heat for 5-10 minutes, until the sauce becomes syrupy. Turn off heat and scoop a heaping tablespoon (or more, if your apples are larger) into each of the hollowed out apples. If you have extra filling, save it to make little hand pies.

  4. Preheat oven to 390 degrees Fahrenheit.

  5. Remove the pie dough from the refrigerator and roll it out to ¼-inch thickness on a lightly floured surface. Using an 8-inch culinary ring (or round cookie cutter), cut out circles of dough to place on top of the apples. Cut two little slits in the top of each circle to allow for venting while baking. Mold each disk gently on top of the apples. 

  6. If you have extra dough and filling, make hand pies. Simply use two of the dough disks, and scoop two teaspoons or so of filling in between, pinching the two disks together to form a seal. Use the tines of a fork to further crimp the edges and ensure that none of the filling leaks out during baking. Place these hand pies in a separate baking dish lined with aluminum foil. 

  7. In a small bowl, gently beat the egg to make the egg wash. Brush this over the tops of the apples and onto the hand pies (if making.)

  8. Place both baking dishes in the oven and bake at 390 degrees for 25 minutes. Serve warm with vanilla ice cream or Greek yogurt.

Maple Apple Pie Stuffed Apples | CaliGirlCooking.com

 

Cutest little apple pies you ever did see!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

Pumpkin Spice Mudslide

Because we need even more reasons to combine cocktails and dessert.

Pumpkin Spice Mudslide | CaliGirlCooking.com

I don’t know about you, but often when I eat a big meal (I’m looking at you, Thanksgiving) I am way too stuffed to think about dessert in any sort of solid food form. But dessert in liquid form? I can usually find a little space in my “dessert stomach” for that, especially if it involves alcohol 😉

This Pumpkin Spice Mudslide is the perfect solution for this little dilemma I face at least a few times over the holiday season. Don’t get me wrong, I’ll most certainly get after the REAL pumpkin and pecan pies at some point (whether in the form of a midnight snack or a naughty breakfast the next morning) but a cocktail is often all I can fathom immediately after such a huge meal.

If you’re not like me and would much rather get after the pies when they’re hot and ready right after dinner, by all means, be my guest. This Pumpkin Spice Mudslide conveniently works as a breakfast drink as well. (And I’m pretty sure an addition of some fresh-brewed coffee would do no harm whatsoever.)

Pumpkin Spice Mudslide | CaliGirlCooking.com

I personally am looking forward to enjoying this along with all of my other favorite holiday drinks over the next couple of months. Since we’re still experiencing weather in the high 70’s here in CA, this Pumpkin Spice Mudslide (which is served over plenty of ice) is my jam at the moment. But you can bet that as soon as we get into the 60’s or see any rain (hopefully next week!) I’ll be whipping up some of my favorite hot toddies, like this Boilo and this Warming Ginger Tea Whiskey Cocktail.  Sorry, Midwest and East Coast friends, I know you hate me right now. Come visit! Bring your flip flops!

Anywho, I realized when I was coming up with this recipe that I really haven’t done any milk-based drinks on this here bloggy yet, which is a shame because they are some of my favorite, especially at this time of year. In my quest to find “balance” in life, I’ve also realized that most milk-based cocktails are just as delicious with any kind of milk. I’ve substituted almond and nonfat milks in recipes that call for whole milk or cream, and have been pleasantly surprised. The cocktail turns out not quite as rich, but still feels plenty indulgent.

That being said, you’ll notice that I used regular, whole milk in this recipe, but that was simply because I had some leftover from a baking project that I needed to use up (we usually have just almond milk on hand.) Feel free to sub in whatever type of milk you prefer. Almond, soy, or even coconut milk would work wonderfully here.

Pumpkin Spice Mudslide | CaliGirlCooking.com

Aside from the milk, all you’ll need to whip up a delicious Pumpkin Spice Mudslide in no time is:

Canned pumpkin
Pumpkin pie spice
Vodka
Kahlua
Vanilla extract
Ice

Oh, and a cocktail shaker! You’ll definitely want to give these ingredients a good shake to break up that canned pumpkin. But it’s as easy as that. My guess is that, especially at this time of year, you already have 99.9% of these ingredients hanging around in your pantry or bar. So, really, there’s no excuse not to make these this weekend, or next weekend, or Thanksgiving weekend (or all of the above!)

Pumpkin Spice Mudslide | 22 Totally Achievable Thanksgiving Recipes on CaliGirlCooking.com
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Pumpkin Spice Mudslide

A fun fall take on the classic mudslide, full of pumpkin and spices!

Course: Drinks
Servings: 1 cocktail
Author: CaliGirl Cooking
Ingredients
  • 1 tablespoon canned pumpkin puree
  • 1/4 teaspoon pumpkin pie spice
  • 1 ounce vodka
  • 1 ounce Kahlua
  • 1/4 teaspoon vanilla extract
  • 4 ounces milk of your choice
Instructions
  1. Combine all ingredients with about ¾ cups of ice in a cocktail shaker. Shake vigorously for 10-20 seconds. Pour all contents of shaker into a rocks glass and enjoy immediately. Sprinkle on some cinnamon for garnish, if desired.

Pumpkin Spice Mudslide | CaliGirlCooking.com

 

5-Ingredient Indulgent Date Bites

They’re what everybody needs to get through a humpday.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Seriously, though, these 5-Ingredient Indulgent Date Bites are the answer to your every prayer. Shall I count the ways?

  1. They’re made up of just five, yes FIVE ingredients. This even includes the gentle dusting of Maldon sea salt on top. You’re welcome.
  2. They do not require you to turn on the oven (just some quick double-boiler action on the stovetop.)
  3. They taste decadently rich, yet…
  4. They are such a healthy treat!

Do you ever find yourself striving to make a “healthy” dessert recipe, only to take a bite and realize that in no way is this REALLY going to quell your craving for a sweet, naughty treat? Well, look no further my friends.

When I first took a bite of one of these 5-Ingredient Indulgent Date Bites, I was like “wowza!” It was so creamy and rich, and for a fleeting second the thought went through my head “I should be careful with how many of these I eat.” But then I started thinking of all of the ingredients and, you know what? I couldn’t think of one reason why I couldn’t help myself to just a couple more.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Now, as with everything, we want to practice some sort of moderation (we don’t need to be upping our fiberous intake quite so much that we find ourselves running to the restroom, if you catch my drift) but if there was ever a dessert you never want to stop eating (and don’t HAVE to stop eating), these 5-Ingredient Indulgent Date Bites are going to be your savior.

Let’s break this down:

First, we’ll need to gather our five ingredients. That’s right, just five! And I bet you already have at least a couple of ‘em sitting in your pantry already…

Dates
Almond butter (or your fave nut butter, doesn’t matter)
Dark chocolate
Coconut oil
Maldon sea salt

That’s it!

We prep our dates by slitting them down the side and removing the pits (see photo), we’re going to be filling the holes with so much more deliciousness in the name of almond butter and making these treats completely one-bite-able.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Next step is to melt down our dark chocolate and coconut butter to make it soft and silky enough to dip our stuffed dates into. It might get a little messy, but trust me, you won’t care once you taste one.

We lay our dipped dates to rest on a cookie sheet lined with parchment paper, and sprinkle on just a light dusting of glorious Maldon sea salt (a little goes a long way) before we set these bad boys in the refrigerator to rest for just a leeeeetle bit.

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

Thirty minutes to an hour later, you’ll have a tray full of 5-Ingredient Indulgent Date Bites to munch on whenever your little heart desires. Snack on some now, enjoy some later, you don’t even have to tell me if you end up keeping them all for yourself 😉

Happy humpday friends! Let’s make the rest of this week a great one <3

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

5-Ingredient Indulgent Date Bites

20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: Makes 24 servings

One dipped date

An incredibly indulgent, yet healthy, dessert - fresh dates stuffed with creamy almond butter, dipped in a cloak of creamy dark chocolate and finished with a touch of sea salt.

Ingredients

Instructions

  1. Begin by stuffing each pitted date with ½ teaspoon of almond butter. Place on a large cookie sheet covered with parchment paper and set aside.
  2. Using a double boiler over medium heat (or simply creating a “double boiler” with a medium saucepan filled with about an inch of water with a medium, heatproof mixing bowl on top) melt the dark chocolate and coconut oil together.
  3. Remove boiler (or mixing bowl) from heat and begin dipping the almond butter stuffed dates into the chocolate. You will only be able to dip them half- or three quarters of the way because you will need to hold on to one end as your dipping. Let each date drip slightly and then transfer to the lined cookie sheet.
  4. Once all dates have been dipped, sprinkle each one with just a touch of Maldon sea salt. Place in refrigerator for 30 minutes to an hour, or until the chocolate has hardened. Serve immediately or keep refrigerated for the best integrity.
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http://www.caligirlcooking.com/2016/09/21/5-ingredient-indulgent-date-bites/

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

5-Ingredient Indulgent Date Bites | CaliGirlCooking.com

 

One bite of heaven!

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