Whether you’re trying to woo over a new crush or romancing your soul mate, the best valentines are given naked.
No, wait, don’t take that statement literally. DON’T strip down to your birthday suit without a clear invitation, and ideally, in private, please! What I meant to say is that you should give your lover your bare, unvarnished feelings, fully exposed and vulnerable. The greatest gift is the simple truth, which also happens to be what you’ll find within the powdered peanut butter from Naked Nutrition.
Naked PB has only one ingredient: Powdered peanut butter made from slow-roasted, non-GMO, US-grown peanuts. It’s touted primarily as a lower calorie, higher protein alternative to the traditional spread, but that emphasis on quality makes it a superlative inclusion in truly decadent treats.
Pure and to the point, you could reconstitute it with a touch of water for tremendous sandwich schmear. Unlike other, lesser peanut butter powders, Naked PB mixes smoothly without clumps. Slap it on bread with some jam for an upgrade on the common sandwich. Loosen it with more liquid to use it as a dip with apples, strawberries, or even celery, if you’re feeling so bold.
Proving that there’s no need to sacrifice flavor for health, these triple chocolate peanut truffles layer on bold, nutty flavor without refined sugar or artificial additives. In fact, the nutritional stats could rival that of the better energy bars on the market, minus the overblown wholesome hype. These are dark, decadent, full-bodied chocolate treats, that just happen to be better for you.
Starting with a foundation of soft, chewy nougat, you can leave the candy thermometers behind and get straight to the good stuff. Naked PB joins forces with crunchy peanut butter and maple syrup for a toothsome, irresistible texture. Thick, sticky date-based caramel stacks the deck in your favor, towering over any store-bought sweets that might otherwise beckon. Seal the deal with some skinny dipping in dark chocolate, because even when it’s enrobed, it’s still boldly unvarnished.
Even if it’s not for Valentine’s Day, or not for anyone but yourself, get naked this year. It just feels better to be au naturel.
Chocolate-Peanut Butter Nougat:
- 1/4 Cup Crunchy Peanut Butter
- 1/4 Cup Maple Syrup
- 2 Tablespoons Coconut Oil, Melted
- 1 Cup Naked PB Peanut Butter Powder
- 2 Tablespoons Dutch Process Cocoa Powder
Salted Chocolate Caramel
- 1/2 Cup Pitted Dates, Roughly Chopped
- 2 Tablespoons Dutch Process Cocoa Powder
- 2 Tablespoons Coconut Oil
- 2 Tablespoons Hot Water
- 1/4 Teaspoon Salt
- 3 Ounces (1/2 Cup) Semi-Sweet Chocolate Chips
- 1 Teaspoon Coconut Oil, Melted
- Roasted, Salted Peanuts (Optional, for Garnish)
- Flaky Sea Salt (Optional, for Garnish)
- Line an 8 x 4-inch loaf pan with aluminum foil and lightly grease; set aside.
- Starting with the nougat, place the crunchy peanut butter, maple syrup, and melted coconut oil in a large bowl and stir vigorously until smooth. Add the peanut butter powder and cocoa, mixing thoroughly to incorporate. Once the mixture is homogeneous, transfer to your prepared pan. Use your spatula to smooth it into an even layer. Place in the fridge to let set.
- Meanwhile, to prepare the caramel, combine the dates, cocoa powder, melted coconut oil, hot water, and salt in your food processor. Pulse to begin breaking down the dates, pausing to scrape down the sides of the bowl as needed. Puree on high speed until completely smooth; about 5 - 8 minutes. Add more hot water sparingly if the mixture resists blending, just a teaspoon at a time.
- Pour the caramel over the layer of peanut nougat. Place the pan on a flat surface in your freezer until set, at least 2 hours, before proceeding.
- In a microwave-safe bowl or over a double-boiler, melt the chocolate together with the coconut oil, stirring thoroughly until smooth.
- Once the candy is fully solid, cut it into small squares. Dip each square quickly into the melted chocolate, allowing the excess to drip off, before placing onto a silicone baking sheet or piece of parchment paper. Top with roasted peanuts and flaky salt, if desired, before the coating fully sets. Chill if needed to re-solidify the chocolate.
- Store at room temperature in an airtight container for up to one week.
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Amount Per Serving: Calories: 224Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 169mgCarbohydrates: 17gFiber: 2gSugar: 12gProtein: 6g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.