No time to bake? Here’s a healthy way to satisfy your sweet tooth with a no-bake recipe for Dark Chocolate Walnut Date Bars. This no-bake, vegan, gluten-free decadent dessert has a lot going for it. Watch and learn how to make this no-bake layered dark chocolate with a crunchy-chewy mixture of walnuts, dates, and peanut butter finished with more nuts and flaky salt!
1 Tablespoon raw unrefined coconut oil, plus more for brushing pan
1 3/4 cups walnut pieces
2 cups chopped dates
1/4 cup natural peanut butter
2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
4 ounces semisweet chocolate
Flaky sea salt
“Truly, if a kiss could be embodied in a biscuit, this would be it. These are the shortest shortbreads you will ever encounter, filled with divine salty–sweet orange-infused cream cheese. Instead of lemon juice, I’ve used white balsamic vinegar, which is sweet and gives a lovely roundness to the acidity. I suggest you fill these as you want to eat them; otherwise they need to be refrigerated and, even though still lovely, won’t have that melt-in-your-mouth magic.” – Poh Ling Yeow
Orange Kisses With Cream Cheese Centers
Makes about 24 sandwiched biscuits
250 g (9 oz) unsalted butter, softened
1/2 teaspoon salt
Finely grated zest of 1/2 orange
60 g (21/4 oz/ 1/2 cup) wheaten cornflour (cornstarch), sifted (see note)
225 g (8 oz/1 1/2 cups) plain (all-purpose) flour, sifted
Cream cheese filling
250 g (9 oz) cream cheese, at room temperature
50 g (13/4 oz) unsalted butter, softened
Finely grated zest of 1/2 orange
90 g (31/4 oz/ 3/4 cup) icing (confectioners’) sugar
1-1/2 Tablespoons white balsamic vinegar
Preheat the oven to 170°C (340°F) fan-forced. Line two large baking trays with baking paper.
To make the shortbreads, combine the butter, salt and zest in a medium mixing bowl, and beat with an electric mixer on high speed until pale and fluffy. Add the cornflour and flour, and mix with a wooden spoon until just combined – overmixing will ‘unshorten’ the mixture. Transfer the mixture to a large piping bag fitted with a 1 cm (1/2 inch) star nozzle, and pipe 4 cm (1-1/2 inch) rosettes onto the prepared baking trays. You will end up with about 48 biscuit halves. Bake for 15–25 minutes until the kisses are golden brown. Cool completely before filling.
To make the cream cheese filling, combine the cream cheese, butter, zest and half the icing sugar in a medium mixing bowl, and whisk with an electric mixer on high speed until combined. Add the remaining icing sugar, and whisk until pale and fluffy. Add the balsamic vinegar, and whisk by hand until just combined.
Transfer to a piping bag with a 1 cm (1/2 inch) diameter hole snipped off the tip, and pipe about a teaspoon of filling to sandwich between 2 biscuits. Repeat until all the biscuits are used up. These keep well for up to 2 weeks if kept refrigerated in an airtight container.
I only use wheaten cornflour (cornstarch) in my baking. It’s not accurately named and it’s the old-fashioned stuff everyone used until a few years ago, when gluten intolerances resulted in maize cornstarch becoming more prevalent. Texturally, maize cornflour leaves a grainy residue in the mouth. To be sure what you’re getting, always check the ingredients list on the packet.
Excerpt from Poh Bakes 100 Greats by Poh Ling Yeow, published by ABC Books/HarperCollins Publishers (Australia, 2014).
Rich, moist, chocolate cake spiked with Irish whiskey enhances the chocolate flavor of this simple bundt cake. Watch and learn how to make Chocolate Whiskey Cake with Caramel Toffee Glaze for the perfect dessert to celebrate St. Patrick’s Day!
St. Patrick’s Chocolate Whiskey Cake with Caramel Toffee Glaze Yield: 10 to 12 servings
2 oz (56 g) bittersweet chocolate
1 cup (125 g) unsweetened cocoa powder
1 cup (240 ml) boiling water
2 cups (400 g) granulated sugar
1 cup (240 ml) vegetable oil
2 egg yolks
1 Tablespoon (15 ml) vanilla extract
2 Tablespoons (30 ml) Irish Whiskey
1 ¼ cups (150 g) unbleached wheat flour
1 ½ (7.5 ml) teaspoons salt
1 teaspoon (5 ml) baking soda
1. Preheat oven to 350 degrees F (175 degrees C).
2. Spray 1 bundt cake pan with cooking spray for baking.
3. In a large heat safe bowl, add the 2 oz of chocolate. Add the cocoa powder and then the hot boiling water, whisk to combine.
4. Add the sugar, whisk to combine. Then add the oil, whisk to combine. At this point batter is cool enough to add the eggs without scrambling; Add eggs and whisk until smooth. Add the vanilla and the Irish whiskey. Set aside.
5. In a smaller bowl sift together the flour, baking soda and salt. Add flour mixture in thirds to the chocolate mixture, stirring gently with a wire whisk in a figure 8 pattern, just until combined.
6. Pour batter into the bundt pan. Tap on counter to release air bubbles.
7. Bake for 40 minutes, or until a long toothpick or skewer comes out clean.
1 cup (200 g) granulated sugar
1/2 cup (120 ml) heavy cream (room temperature or slightly warmed)
¼ teaspoon (1.75 ml) salt
¼ cup (30 g) toffee bits
1. Heat sugar in a deep, heavy duty pot. Swirl and stir gently until sugar melted and caramelized. Add room temperature heavy cream, and be careful it will bubble up! Keep stirring and it will settle down into a nice smooth mixture. Turn off flame, add salt and stir until combined.
2. Turn out bundt cake onto a cooling rack, fitted into a sheet pan (this will help catch the caramel drippings while you glaze the cake.)
3. Ladle over the caramel over the top of the cake in sections, allowing it to form drips on the side. Top with toffee bits!
4. Allow cake to “set” for 1 hour before transferring to a cake stand.