3 More Super Bowl Dishes

Chocolate Peanut Squares

 

 

 

INGREDIENTS:

•1/2 cup coconut sugar, divided

•1/2 cup brown rice flour

•1/4 cup almond flour

•1/4 cup unsweetened 
cocoa powder

•6 tbsp organic unsalted butter, chilled, cut 
into cubes

•2 eggs

•2 tbsp natural unsalted peanut butter

•1 tsp pure vanilla extract

•1/4 tsp sea salt

•1/4 cup unsweetened shredded coconut

•1/4 cup roasted unsalted peanuts, coarsely chopped

•1/3 cup dark chocolate chips (70% or greater)

 

INSTRUCTIONS:

1.Preheat oven to 350°F. Mist an 8 x 8-inch baking dish with cooking spray and line with parchment paper, leaving a 2-inch overhang on 2 sides.

2.Prepare crust: In a food processor, blend 3 tbsp
coconut sugar, flours and cocoa powder until combined. Add butter and pulse until a fine crumb forms, 5 to 7 pulses. Press into prepared pan and bake until set, 10 to 12 minutes.

3.Meanwhile, in a medium bowl, using a handheld electric mixer 
on medium-high, beat eggs, peanut butter, vanilla, salt and remaining 5 tbsp coconut sugar until fluffy and doubled in volume, 2 to 3 minutes. Beat in shredded coconut. Spread mixture over crust. Bake for 8 minutes. Top with peanuts and chocolate chips and bake for 3 to 5 minutes more, until filling is set.

4.Cool completely on a wire rack. Lift edges of paper and transfer to a board; cut into 25 squares.

Kettle Corn Two Ways: 
Chile Lime & Maple Cinnamon

Makes 12 cups (6 cups of each variety)

INGREDIENTS:

•1 tbsp coconut oil
•1/3 cup popcorn kernels
•1/4 cup organic unsalted butter, divided
•1 tsp finely grated lime zest, plus 1 tsp fresh 
lime juice
•1 tsp chile powder
•1/2 tsp ground cumin
•1/4 tsp sea salt
•2 tbsp pure maple flakes
•1/2 tsp pure vanilla extract
•1/2 tsp each ground allspice, cinnamon, nutmeg 
and ginger

INSTRUCTIONS:

1.In a large pot with a tight-fitting lid, heat oil on medium-high. Add kernels and cover. Cook, shaking pot back and forth frequently, until popped, about 
4 minutes. Divide popcorn between 2 large bowls.

2.In a small pot, 
melt 2 tbsp butter on low. Remove from heat and stir in lime zest and juice, chile powder, cumin and salt. Pour mixture over 1 popcorn bowl, tossing to coat evenly. Wipe out pot.

3.In same small pot, melt remaining 2 tbsp butter on low. Add maple flakes and cook, stirring constantly until maple flakes are melted. Remove from heat and add vanilla, allspice, cinnamon, nutmeg and ginger. Pour mixture over the second 
bowl of popcorn, tossing to coat evenly.

MAKE AHEAD: Make popcorn up to 4 hours in advance. Cool completely before storing in an airtight container to prevent popcorn from getting soggy.

 

Twice Baked Sweet Potatoes

 

 

Ingredients

2  medium sweet potatoes (8 to 10 ounces each)

3 ounces Canadian bacon, diced

2 tablespoons reduced-fat sour cream

3 teaspoons chopped fresh chives

2 tablespoons shredded reduced-fat sharp cheddar cheese

Preparation

Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 8 minutes; turn potatoes over after 4 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with 3 ounces Canadian bacon, 2 tablespoons sour cream, and 2 teaspoons chives in a bowl. Spoon mixture into shells. Sprinkle 2 tablespoons cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with 1 teaspoon chives.