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Weight LossWhite Chocolate Squares
April 6, 2014 By
Leanne Vogel
November 4, 2018
Lightly sweetened white chocolate squares made with a nut and fruit base with a creamy coconut white chocolate topping.
Kevin and I are away enjoying our honeymoon for the next little while. I’ll be in and out, sharing our stories along the way, inviting guests to share new recipes and continuing with our 8-week giveaway event in celebration of my new cookbook.
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I'm ready!Please welcome Michelle from Peachy Palate – here to share a new dessert square recipe with you.
Lemon and chocolate, chocolate and lemon, whichever way you choose to play it, it’s one amazing flavour combination! Add coconut to the mix and you have yourself something mind blowing!
I should have started with a bit of an introduction but I felt the recipe deserved more of one than my good self!
While Leanne is off being a beautiful bride and subsequently enjoying newly wed honeymoon bliss she has kindly included me in the mix of guest posters to keep things ticking over on the blog front. Frankly I was in shock when she asked me and quickly replied with a big, not an inkling of hesitation, YES!
I’m honored to have the opportunity to be included in the mix and for her to even consider having me feature one of my creations on her truly awesome inspiring blog.
So back to the recipe… I wanted to share something in keeping with the overall theme and underpinning of Leanne’s blog and recipe collection. These babies are gluten free, grain free, paleo and vegan-friendly and can quite easily be made nut-free too! It took three attempts to create the texture and flavour combination I was after.
From too lemony, far too much coconut, turning to mush at the touch of a knife and to simply not setting at all…the end result is a light lemon flavored white chocolate and coconut creation, creamy yet solid, with a chewy raw almond and date, crunchy toasted coconut and crisp dark chocolate topping…
I was delighted in the end…it just took a while to get there but it was worth it in the end! Dessert, snack, mid-morning pick me up or dare I say part of breakfast?!
They’re also pretty darn easy to make! After all that fussing about with melted cacao butter over and over, when it comes down to the actual recipe it’s as straightforward as they come. No bake, a little blending, and waiting your patience whilst they set.
The only slightly out there requirement is a 6-inch square tin as opposed to the standard 8 inch. I purchased one with a view to creating smaller batches of sweet treats to cut back on the volume being created!
Hope you enjoy them as much as I did!
- ¾ cup (135g) pitted medjool dates
- 1½ cups (150g) almond meal (replace with sunflower seeds ground to a powder to keep nut free)
- 1 tablespoon unrefined coconut oil, melted
- ½ teaspoon vanilla extract
- ⅓ cup (80ml) full fat coconut milk
- ⅓ cup (80g) coconut butter
- ⅓ cup (75g) raw cacao butter
- 2 tablespoons coconut nectar
- 1 heaped tablespoon lemon zest
- 1 tablespoon lemon juice
- ⅓ cup (55g) dairy-free dark chocolate
- 2 tablespoons toasted shredded coconut and coconut flakes
- Zest from 1 lemon
- Place dates into your food processor and blend to a paste. Combine with all other ingredients. The mixture should stick together when pressed between your fingertips.
- Place in a
non stick or greaseproof paper line 6 inch square baking tray (or you could use a round!). Press down evenly with your fingertips ensuring its evenly spread across the base. Place in the fridge whilst you make the filling.
- Place cacao butter (finely chopped) and coconut butter in a jug or heat proof bowl. Gently place in a larger bowl or jug where it can easily sit. Pour boiling water carefully into the larger bowl or dish and leave the butters to slowly melt (about 10 minutes), stirring occasionally.
- Once melted whisk all the filling ingredients together by hand. Relatively quickly pour over your base and return it to the fridge to set for at least 3 hours or overnight.
- Melt dark chocolate using the same method as for the cacao and coconut butter above.
- Remove set lemon square from the tin. Slice into 8 - 10 squares. Sprinkle toasted coconut and lemon zest on top of each one before drizzling each with the melted dark chocolate.
- Return to the fridge for 30 minutes to set.
View Nutrition Information (once on page, scroll down)
Michelle is a twenty-something-year-old young woman with a passion for whole food and healthy living. Having suffered from every eating disorder under the sun over the course of 12 years she rediscovered health, joy and happiness through embracing her underlying passion for food. Sweet, savoury, some vegan, all gluten-free and everything else in between, she posts multiple straightforward recipes throughout the week on peachypalate.com.Connect with Michelle on Twitter, Pinterest and Facebook.
Hi! I'm Leanne (RHN FBCS)
a Functional Medicine Practitioner, host of the Healthful Pursuit Podcast, and best-selling author of The Keto Diet & Keto for Women. I want to live in a world where every woman has access to knowledge to better her health.
