For the past year or so, the spotlight has been shining ever so brightly on dates. The new miracle sweetener that you can throw into brownies, smoothies or blend together with nuts to make power balls. I admit I jumped on the bandwagon too, until my wallet began to scream at me.
Anyone who has bought dates knows what I’m talking about. They aren’t exactly cheap – almost 9 dollars for a pound. So I looked elsewhere to a fruit that doesn’t have the best reputation.
Prunes. The name alone conjures images of old people, but hear me out. Prunes are high in fiber, low in sugar and regulates food intake, meaning they help you feel full longer. Also, they’re adaptable and can be used in sweet or savory recipes. Have I swayed you yet? If not, then I have no doubt these Refined-Sugar Free Chocolate Pudding Pie Bars will.
I blended 1 cup of prunes with 2 tablespoons of water to form a paste, which I then used in replace of sugar in the pudding mixture. You can use 2 or 4 tablespoons of the prune paste, depending on how sweet you want the pudding.
These Refined-Sugar Free Chocolate Pudding Pie Bars are velvety and rich. Whole milk, dark chocolate, cornstarch, unsalted butter, prunes and pie crust- that’s all you need to whip up this sinless dessert. You won’t be able to stop at just one piece – that’s a guarantee. Enjoy!
- 1 cup dried prunes
- 2 tablespoons water
- 1 9 inch pie crust
- ⅛ cup cornstarch
- ¼ cup cocoa powder
- ½ teaspoon salt
- 2 cups whole milk
- 4 tablespoons prune paste
- 6 oz. dark chocolate
- 1 tablespoon unsalted butter
- 1 pint of whipping cream
- 1 tablespoon vanilla
- In a food processor, blend together prunes and water, until a paste forms. Set aside.
- Preheat oven to 350 degrees F. Line a 8 by 8 inch baking pan with foil and place the pie crust on the bottom. Prick the pie dough with a fork so that it doesn't puff up in the oven. Bake for 20
- In a heavy bottom pot, whisk together cornstarch,cocoa powder and salt. Then, gradually stir in the milk. Bring to a boil over medium heat, whisking constantly. Add in prune paste and continue to stir, until the mixture coats the back of a spoon. Remove from heat and add in dark chocolate and unsalted butter. Mix until smooth.
- Pour filling on top of cooled pie crust. Spread plastic wrap over the surface and chill in fridge for at least two hours.
- Once you're ready to eat the pudding bars, make the whipped cream.
- In a stand mixer fitted with a whisk attachment, beat whipped cream and vanilla extract, until stiff peaks form. Spread on top of pudding mixture. Sprinkle with cinnamon. Serve.