Did I mention it’s delicious? It is. It has a stronger, cleaner hazelnut flavor than Nutella.
I was very generously sent a jar to sample, so of course I baked with it, because what the heck else what would I do? I had my eye on this Healthy Harvest Buckeye recipe from Half Baked Harvest, but homegirl does not have the patience to make a boatload of buckeyes. So I futzed with the recipe (of course) and made bars instead.
A healthy oat crust, topped with a layer of peanut buttery filling (made healthy with sweet potato and white beans) and covered with Nocciolata.
Now. About the beans. Don’t freak out. White beans (and the sweet potato, for that matter) are mildly flavored and that flavor is easy to mask. Once the peanut butter is added, it’s all you can taste. It’s all blitzed together into smooth, peanutty heaven.
You do need to have pre-cooked sweet potato for this recipe. Cook one in the microwave, or do what I do and wrap one in aluminum foil, plop it on a baking sheet, and roast at 400 degrees F until liquid is seeping out and a knife slides right through it, anywhere from 45-60 minutes.
The Nocciolata is heated up with a bit of coconut oil, which helps it harden in the refrigerator. Once it chills for a few hours, it becomes a smooth, glossy lake of goodness.
I wasn’t sure how these would turn out, mostly because sugar-laden buckeyes are so delicious, but I took a bite and my reaction was “Shit, these are good!”
The peanut butter filling is smooth and creamy, not crumbly or dry like buckeyes sometimes are. The husband, Resident Peanut Butter Fiend, thought these were delicious.
Health(ier) Buckeye Bars with Nocciolata
Adapted from this recipe at Half Baked Harvest
1 cup oats (quick oats or old-fashioned, either will do)
3/4 cup whole wheat flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons olive oil
2-4 tablespoons water
1 (14 ounce) can white beans, drained and rinsed really well, seriously for like 2 minutes to really remove any excess starch
1 cup mashed, cooked sweet potato (1 big sweet potato should yield 1 cup)
1 tablespoon vanilla extract
1 cup creamy peanut butter
1/2 cup powdered sugar
1/8 teaspoon salt
3/4 cup Nocciolata or other chocolate-hazelnut spread
2 tablespoons coconut oil
1. Make the crust – preheat oven to 350 degrees F. Lightly grease an 8×8 inch pan. Place the oats, flour, sugar, and salt in a bowl, mix well. Stir in the olive oil, mix well. Add the water, 1 tablespoon at a time, until you can grab a chunk of it, form it into a ball, and it stays in a ball. It shouldn’t be wet or soupy, so watch carefully.
2. Smoosh the dough into the prepared pan and bake for 20-25 minutes or until firm. Set aside.
3. Make the filling – combine the beans and sweet potato in the bowl of a food processor and blend for 2-3 minutes until completely smooth. Add the vanilla, peanut butter, powdered sugar, and salt, mix for another 2-3 minutes or until completely smooth. Taste – if you think it’s not sweet enough add another 1/4 cup powdered sugar, if it needs salt add another pinch.
4. Pour the filling over the crust, smooth it out. Place in the fridge and let cool completely, about 2 hours. This is an important step, when the filling mixture cools in the fridge the flavors really combine, so don’t skip it.
5. For the Nocciolata topping, place the Nocciolata and coconut oil in a small saucepan and heat just until the oil is melted and the mixture is smooth. Pour over the chilled filling, smooth it out, and return to the fridge for an hour until it sets.
The bars do need to be kept in the refrigerator because of the beans and sweet potato in the filling. Also, the Nocciolata will only stay hard if cold, once it comes to room temperature it will become runny.
Disclosure: I received this product for free to review on this blog, but all opinions expressed are my own.