the thing about planning a wedding
is that there are a bajillion little pieces,
that on their own are manageable,
but the total sum of them all
makes me want to take a nap
and i’m not a napper.
when in the midst of
planning a major blueberry picking expedition
organizing a jam & can session
brainstorming wedding invite layouts
discussing wedding cake options
eyerolling at my bridesmaids’ still not being attired
i had a hankering for chocolate.
these chocolate treats first appeared
in my previous space.
but due to a heavy crack down on dairy treats
we shelved it
it was quickly decided that chocolate wonderfuls
had to make a re-appearance in our lives.
i luckily found a good NON-DAIRY
sub for CONDENSED MILK
(which the consumption of would have me in a moaning fetal position)
(let’s not think about that)
there is no lie in my heart
when i tell you that this is an ass growing treat
i’ve been working out like a mad woman
and counting my calories
like kate moss counts cocaine lines
to fit into my gown
but these …
all else ceases to matter
the entire pan was meant to be shared
but the most we could bear
was to share with each other
when things are chaotic
and the things that need to be done
don’t get done
instead, baked goods get made
and it’s not just ok,
adapted from dw’s mama (who’s his gma)
6 oz dairy free organic semi sweet chocolate chips (i used taste the dream)
1 egg + ½ cup brown sugar + ½ tsp vanilla + 1 TBL flour + ¼ tsp baking powder + pinch of salt (from Cooks.com)
1 TBL barely melted coconut oil (you could probably nix it, i will next time)
Pinch of salt
½ cup chopped pecans
Shortbread layer & crumb topping
1 ¼ cups spelt flour, sifted
1 ½ cups quick cooking rolled oats
½ tsp salt
½ tsp baking soda
½ cup softened coconut oil (i usually measure out a cup and put in fridge to firm up for 20-30 min)
1 cup firmly packed brown sugar
1 tsp vanilla
preheat oven 350F.
double boiler style, melt chocolate. in a bowl mix together 1 egg + ½ cup brown sugar + ½ tsp vanilla + 1 TBL flour + ¼ tsp baking powder + pinch of salt. very carefully add to the heated chocolate, whisking like mad, you don’t want scrambled chocolate eggs. add in the coconut oil (or nix it) and the salt. finally add in the pecans and vanilla. remove from heat, set aside.
in a mixing bowl with paddle attachment, cream the coconut oil and brown sugar. add in the egg and vanilla. stir in the dry ingredients.
in a 9X9 pan, (you can first add in parchment paper if you want). press about 2/3 of mixture in as evenly as possible. spread the chocolate filling. crumble remaining oat mixture over the filling.
bake for 25-30 minutes until lightly brown.
cut into bars when cool.
to store: well covered in fridge. take out for about 15 minutes prior to eating, though eaten fresh out of fridge is fine, albeit they’ll be hard. due to the use of coconut oil if left out at room temp the treats are on the softer side, since coconut oil melts at such a low temp. we
like love these chocolate wonderfuls cold & hard or super soft & warm.
makes 9 bars – calories: 594 | saturated fat: 13.4g | trans fat: 0.5g | cholesterol: 66.9g | sodium: 431.6mg | total carbs: 83.4g | dietary fiber: 5.2g | sugars: 49g | protein: 9.2g