This tasty and healthy dessert is a crowd-pleaser. Feel free to substitute unsweetened soy, almond or other milk for the orange juice. To reduce the caffeine, substitute decaf for regular coffee. And if you like a softer chocolate top, add 3 or 4 extra tablespoons of orange juice or unsweetened milk to the chocolate mixture.
Cleveland Clinic is a non-profit academic medical center. Advertising on our site helps support our mission. We do not endorse non-Cleveland Clinic products or services. Policy
1 cup toasted walnuts
1½ cup golden raisins
5 each brown rice cakes
¼ teaspoon cinnamon
1 tablespoon vanilla
2 tablespoons orange juice
5 ounces of 70% dark bittersweet chocolate
5 tablespoons orange juice or unsweetened alternative milk
1 tablespoon instant coffee (optional)
- Place walnuts in food processor, and pulse until fine. Add raisins, and pulse until mixture becomes sticky. Add rice cakes, and pulse until fine and mixture is loose. Add cinnamon, vanilla and orange juice, and process until gummy/sticky.
- Place in an 8”x 8” glass baking dish, spreading evenly across the pan. Cover with plastic wrap, and press into the bottom of the pan with a flat-bottomed object to evenly distribute the mixture.
- Remove plastic wrap. Combine chocolate, skim milk or orange juice, and coffee, and place over a double boiler, heating on a low flame while stirring until chocolate is melted and smooth.
- Pour chocolate over top of pressed walnut mixture, cover, and refrigerate at least one hour before serving. Cut into 24 portions, and serve.
Makes 24 one-ounce servings
Saturated Fat: 2g
Source: Cleveland Clinic Wellness Institute Lifestyle 180 recipes.