Wednesday, May 1, 2013

Salty Sweet White Chocolate bars

These bad boys are GFCFSF, egg-free, low oxalate and low salicylate!!

We made them on the saltier side, so I reduced the salt by half for this recipe, and if you like sweets, you may even want to increase the xylitol.  It was a unique flavor with the interesting balance of salt and white chocolate, like combining hot and sweet, a combination of flavors that seem to almost contradict each other, but in the end, prove to compliment each other nicely.



I imagine they would be really tasty with nut butter or sunflower seed butter too.


The face of pleasure!



Ingredients
  • 2 rice cakes - crumbled
  • 1 pear - peeled and shredded
  • 1/3 C cocoa butter - melted gently
  • 2 Tbs ground flaxseed
  • 2 Tbs birch derived xylitol
  • 1 Tbs sunflower lecithin
  • 1 Tbs tapioca flour
  • 1/2 tsp sea salt

In a small bowl, mix the crumbled rice cakes, shredded pear, ground flaxseed, xylitol and salt. 



In an even smaller bowl, whisk together the already melted cocoa butter, tapioca flour and lecithin.



Pour this mixture into the ingredients in the larger bowl and blend well so that all of the ingredients mingle evenly.



Press into a small casserole dish, size depending on how thick you want your bars to be.




Refrigerate until firm.  They will still be fairly soft and can fall apart, so I like the smaller square size which are better for kid size hands anyway.  =)



 Voila!




12 comments:

melissa said...

What can you sub for the sunflower lecithin? The brand you are showing is not longer made in an organic form and I can't find any other organic pure formulation.

thanks!

Jessica said...

Here you go Melissa - http://www.mysunflowerlecithin.com/

melissa said...

Jessica - can you use the liquid to bake? the baking one has so much anti-caking agent in it that it makes me nervous.

Jessica said...

That is a good question Melissa, I haven't confirmed one way or another, if sunflower lecithin can be used safely in a heated state. They seem to pride themselves on the fact that it isn't heat treated during processing, so there must be something that changes when it's heated so I have avoided heating it. I use it when the ingredients are cooler. I've tried researching this and can't find anything. Let me know, if you do though. ;)

Anonymous said...

Hi Jessica - I stumbled upon your blog and love it. Would you mind telling me where you get your cocoa butter? Thanks, Kelli

Jessica said...

Kelli,
Here is the link for the place I buy my organic cocoa butter - http://www.butters-n-bars.com/

Denise said...

We can't do sunflower lecithin. any idea what I could substitute it with?
Thanks!!!
Denise

Jessica said...

Denise,
Try coconut oil, if you can do coconut. It has a similar firming capacity in recipes that are made raw and cooled.

Denise said...

Unfortunately, he was a 3+ for coconut on his IgG test, and I am not reintroducing it yet. Any other ideas. Thanks for getting back to me so quick.

Jessica said...

I had a feeling you were going to say coconut was out. Hmmm, you could try just increasing one of the other ingredients like the cocoa butter. Can't hurt to try. ;)

Baylamer Redmann said...

Hi Jessica,

Thanks for posting these great recipies! Thanks for the links too. I have made these a few times and they are great - I have substituted the coconut oil for the sunflower lecithin, but now I'd like to try the original recipie. Can you tell me which sunflower lecithin you use from the link? Liquid, powder for baking or the deoiled? I can't tell from your recipie.

Thanks again!
Marysue

Jessica said...

Hi Marysue, thanks for your feedback! I am so glad you are enjoying the recipe. I used a liquid lecithin. You may even be able to use both the lecithin and coconut oil since the coconut oil offers a nice flavor. ;)

Jessica