coconut sugar Archives - Perry's Plate

Caramel Chocolate Tart

Natalie Perry — Tue, 11 Feb 2025 19:05:26 +0000

I've created a lot of gluten free desserts recipes over the years, but this chocolate tart might be my favorite. The silky chocolate mousse nestled in a salty pretzel crust and drizzled with salted caramel sauce combines for the best salty-sweet dessert you've ever had!

Remember when I convinced you to buy a tart pan to make a Cranberry Curd Tart last year? Pull it out again because I've got another tart that will make your head spin. In the very best way.

The filling in this tart is so silky smooth and fluffy. It takes a few minutes whipping in a stand mixer, but the extra whipping will be well worth your time. You can have this tart prepped for the fridge in under an hour and you can make it a a few days ahead of time!

This Chocolate Mousse Tart makes any day a special one!

Are you a sucker for salty-sweet desserts like me? Give me all the chocolate covered pretzels and sea salt caramel ice cream.This chocolate tart combines everything I love about those flavors into one dessert.

One of the best things about this dessert is that it can EASILY be made gluten free. Just swap out those pretzels for gluten free and use a little 1:1 GF flour in the crust and BOOM. You're on your way.

What you'll need for this Caramel Chocolate Tart

Salty Pretzel Crust (see below)
Chocolate Mousse Filling (see below)
Extra pretzels and mini chocolate chips (optional, for garnish)
Sea Salt Caramel Sauce
Sea Salt Flakes - I highly recommend using Maldon Sea Salt Flakes. I also use these in my Everything Bagel Seasoning so I always have some on hand. They're delicate and delicious and are a subtle boost of salty flavor.

Chocolate Tart Crust

Pretzels - Any plain pretzels will do of any shape. Just don't get flavored ones (obviously). Gluten free pretzels work just as well as regular ones, too.
Butter
Flour - All-purpose or a 1:1 GF blend will do here. I used King Arthur gluten free flour.

Chocolate Tart Filling

Unsweetened baking chocolate - I like Ghirardelli 100% cacao bars or Bakers unsweetened baking chocolate.
Butter - There's quite a bit in this recipe - both in the crust and in the filling. We're not on the low-fat train with this.
Coconut Sugar - You can also use brown sugar here, but I like the caramely flavor of coconut sugar in this recipe.
Vanilla extract
Eggs - You might notice that I use raw eggs in this recipe. If that freaks you out, use pasteurized eggs. There's a quick tutorial in this recipe post if you want to pasteurize your own eggs!
Heavy cream

Salted Caramel topping

Trader Joe's Fleur de Sel Caramel Sauce is my favorite but feel free to use whatever you can find. Or make your own naturally sweetened caramel sauce with this recipe: Paleo Caramel Sauce.

How to make a Chocolate Caramel Tart

Crush the pretzels, mix with melted butter, flour, and a little water and press it into a tart pan. Bake for 8 min.
Meanwhile make the filling by whipping the sugar and butter. Add the melted and cooled unsweetened chocolate and vanilla. Keep whipping.
Add the eggs, whipping for a few minutes between each addition.
Whip the cream and fold it into the chocolate mixture.
Transfer the chocolate filling to the baked and cooled pretzel crust. Cover and chill for 2 hours.
Top with extra pretzels, sea salt flakes, sea salt caramel sauce, and some mini chocolate chips. (optional, but cute)

Tips for making this Chocolate Tart Recipe

Make sure the pretzels are crushed really, really finely. It'll make it easier for it to stick together when you cut into the tart.
Temperature is important during different times in this recipe. Make sure the chocolate is cooled to room temp or else your butter will melt and it will affect the texture of the mousse. Also, make sure the crust is cooled before you add the filling or it will melt.
There's a lot of whipping in this recipe. Make sure to whip everything as stated in the recipe for the fluffiest mousse!
Chilling the tart will help it cut more easily when you serve it.

Salted Caramel Chocolate Tart variations

Use a different pan: If you don't have a tart pan, you can use a 9-inch shallow pie plate or a 8/9-in springform pan. The crust won't reach the top of those pans, but that's OK because the tart itself is supposed to be rather short.

Make individual tarts: Use 6 or 8 ounce ramekins to make individual desserts. I haven't tried that with this recipe, but I estimate you could get 5-6 mini tarts out of the crust and filling.

Top with fruit: If chocolate + fruit is more your thing, skip the toppings listed in the recipe and pile a bunch of fresh berries on this tart! Raspberries would be especially delicious.

Make a S'More Tart! You can also use a pre-made graham cracker pie crust and top it with some toasted marshmallow fluff to make a s'more situation.

Storing leftover Caramel Chocolate Tart

This tart is kinda rich so I imagine you'll have some leftover unless you're feeding a bunch of people.

Store any leftovers, covered, in the fridge for up to 7 days for best flavor.

Chocolate Mousse Tart FAQs

What makes a dessert a tart?

If it's made in a shallow tart pan, then it's a tart. Tarts usually have some kind of crust and can be both savory or sweet.

What is the difference between a chocolate torte and a tart?

A torte has a cake component whereas a tart has some kind of pudding or fluffy mousse-like filling. Savory tarts tend to be either egg or cream based.

What makes a tart different from a pie?

First, the pan used. Tart pans have a removable bottom and they're more shallow than a pie dish. Dessert tarts aren't usually baked whereas a pie can be both hot or cold, depending on the type.

Why has my chocolate tart not set?

See the tips I wrote out earlier in this post. My guess would be that your chocolate was too warm and melted your butter at the beginning. Or the crust was still warm and melted your filling at the end of the recipe. Make sure the components are the proper temperature when you're putting this tart together. The tart filling should be a thicker, creamy texture even before you put it in the fridge.

More Easy Tarts and Pies on Perry's Plate

If you like this chocolate tart recipe, try one of these other recipes!

Cranberry Curd Tart - A showstopping, fuchsia-hued tart that combines cranberry curd and sweet orange for a perfect holiday dessert.

Pineapple Pie - Think lemon meringue, but pineapple. My favorite cold pie, hands down.

Gluten-Free Pumpkin Pie - Mine is infused with maple and chai spices!

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Chocolate Mousse Tart

Yield: 8 slices

Prep Time: 45 minutes

Cook Time: 8 minutes

Additional Time: 2 hours

Total Time: 2 hours 53 minutes

The silky chocolate mousse nestled in a salty pretzel crust and drizzled with salted caramel sauce combines for the best salty-sweet dessert you've ever had!

Ingredients

For the Crust:

4 cups pretzels (twisted are easier to measure than sticks)
6 Tablespoons melted butter
3 Tablespoons flour (all-purpose or GF 1:1)

For the Filling:

2 ounces unsweetened baking chocolate
8 Tablespoons softened butter
¾ cup coconut sugar or brown sugar
1 teaspoon vanilla extract
2 eggs (pasteurized if you prefer)
½ cup heavy cream

For the Topping:

Extra broken pretzels
3 Tablespoons sea salt caramel sauce
Pinch of sea salt flakes
Sprinkle of mini chocolate chips (optional, but cute)

Instructions

Preheat oven to 400F. Place an 9-inch tart pan on a large cookie sheet.
Put the pretzels in the work bowl of a food processor and process until they're as finely chopped as you can get them. (Alternately you can put them in a zip top bag and use a rolling pin to crush them.)
Add the 6 Tablespoons melted butter, flour, and 2 Tablespoons of water to the bowl and pulse until well blended. Mixture should be crumbly, but If you pinch, it should stick together. Add another Tablespoon of water if it seems dry.
Transfer the pretzel mixture to the tart pan and press it to cover the entire bottom and up all of the sides as evenly as you can.
Bake for 8 minutes. Set aside to cool. (Can be done a day ahead.)
Start the filling by breaking the chocolate into smaller pieces and microwaving it in a small bowl for 15-second increments, stirring after each one, until the chocolate is completely melted. Set aside to cool. It should be room temperature when you use it.
Put the softened 8 Tablespoons of butter into the work bowl of a stand mixer (fitted with the whisk attachment) along with the coconut sugar. Whip the butter and sugar for 3-4 minutes until it has lightened several shades. (Don't worry if it's grainy -- it'll all work out in the end.)
Pour the melted and cooled chocolate and the vanilla extract into the bowl and continue to whip.
Add the eggs, one at a time, whipping for 5 minutes in between each addition. When you're done the mixture won't be grainy and it will resemble fluffy chocolate pudding.
Whip the heavy cream until soft peaks form. Fold it into the chocolate filling.
Transfer the filling to the cooled pretzel crust and smooth it out.
Cover with plastic wrap and chill for at least 2 hours in the fridge to firm it up. It'll be easier to cut this way.
When you're ready to serve it, sprinkle on some extra pretzels, a bit of sea salt flakes, some mini chocoalte chips (if you want), and a generous drizzle of sea salt caramel. Store refrigerated for up to 7 days for best flavor.

Notes

I have made this with both gluten free and regular pretzels and flour and it works beautifully both ways.
If you're using the last of a bag of pretzels, make sure you don't pour the excess salt at the bottom of the bag into the crust or you'll be bummed later.
If you don't have access to a tart pan you can use an 8-in springform pan or an 8-in shallow pie dish. It will turn out thinner than a traditional pie, but still delicious.
Also, sorry for all the of the dishes dirtied in this recipe.

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Nutrition Information

Yield 8 Serving Size ⅛
Amount Per Serving Calories 600Total Fat 38gSaturated Fat 23gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 2953mgCarbohydrates 63gFiber 4gSugar 34gProtein 7g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Soft Gingerbread Latte Cookies

Natalie Perry — Sat, 14 Dec 2024 11:54:00 +0000

I'm on a mission to make the best gluten free cookies ever. You'd never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they'll disappear from your holiday cookie exchange in minutes. (So make extra. You won't regret it.)

Aren't these pretty? They'd be so fun as part of a cookie box or plated at a cookie exchange or a holiday party. I'm always up for something new and unexpected, and these gingerbread latte cookies are exactly that.

You will love these Gingerbread Latte Cookies!

Do you love intensely gingered molasses cookies like me? With fresh AND powdered ginger, these cookies pack a ginger punch as well as some bitterness from espresso powder. They're good on their own, but the white chocolate dip adds some needed sweetness to counter the bitterness and intensity from the cookies.

And the crushed dark chocolate espresso beans bring out that delicious coffee flavor even more. I REALLLLY loved the combination of flavors here!

Gingerbread Latte Cookie Ingredients

Palm shortening -- This helps give the cookies their chewy texture. I prefer this to vegetable shortening as I do my best to avoid hydrogenated oils in my cooking and baking.
Butter -- I use salted, but if you use unsalted, increase the salt by a generous pinch.
Coconut sugar or brown sugar
Molasses
Fresh ginger -- I love buying frozen grated ginger cubes from Trader Joe's. I've seen them in other grocery stores, too. They're so convenient!
Egg
Gluten Free Flour -- I use Namaste Gluten Free Flour for most of my cookies, and I highly recommend using it for these.
Ground ginger
Ground cinnamon
Ground cloves
Baking soda
Instant espresso powder -- You can find little jars of this in the coffee aisle.
Sea salt
Turbinado sugar -- This is for rolling the dough before baking to give them a sparkly exterior, but this is optional.
White chocolate -- You can melt down some white chocolate chips, melting discs, or chop up a couple of high-quality white chocolate bars, like Lindt.
Dark chocolate covered espresso beans -- I found mine in the bulk dept of my grocery store. Trader Joe's also has them as well as other well-stocked grocery stores. If you're wanting to buy these in bulk they have lots to choose from on Amazon.

How to make gingerbread latte cookies

Cream the shortening, butter, and sugar together well.
Add the egg, molasses, fresh ginger and mix well.
Add the dry ingredients (flour, spices, espresso powder, baking soda, salt) and mix well.
Chill the dough for 30-60 minutes.
Preheat oven to 375F and line a couple baking sheets with parchment or treat them with nonstick spray.
Scoop out the dough balls, roll them in turbinado sugar, and place them on the baking sheets.
Bake for 8-9 minutes.
Melt the chocolate in a bowl in 20-sec intervals in the microwave.
Crush the espresso beans by putting them in a ziptop bag and smacking them with a rolling pin.
Dip the cooled cookies into the melted white chocolate and sprinkle some crushed espresso beans on the wet chocolate. Set aside until the chocolate sets.

How to store Soft Gingerbread Latte Cookies

You can simply store these in a lidded container at room temperature for up to 5 days for best flavor.

TIP: These are a great cookie for mailing since they keep their shape and texture for a few days without drying out!

More Gluten Free Holiday Cookies on Perry's Plate

GF Chocolate Crinkle Cookies

GF Sugar Cookies -- Roll them out and decorate how you like!

Gluten Free Ginger Cookies -- A classic, chewy molasses cookie without the espresso.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Gingerbread Latte Cookies

Yield: 36 cookies

Prep Time: 30 minutes

Cook Time: 40 minutes

Additional Time: 1 hour

Total Time: 2 hours 10 minutes

You'd never know these soft, chewy cookies were actually gluten free! Rich ginger-molasses flavor with a hint of coffee and THE best texture, they'll disappear from your holiday cookie exchange in minutes.

Ingredients

½ cup palm shortening
4 Tablespoons butter, softened
1 ¼ cup coconut sugar or brown sugar
⅓ cup molasses
3 Tablespoons fresh grated or microplaned ginger
1 egg
2 ¼ cups Namaste Gluten Free Flour
3 Tablespoons instant espresso powder
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon baking soda
¼ teaspoon sea salt
½ cup turbinado sugar, optional
12 ounces white chocolate, for melting
4 ounces chocolate covered espresso beans

Instructions

Beat the palm shortening and butter together in the bowl of a stand mixer or in a large mixing bowl with an electric mixer.
Add the coconut sugar and beat well until the mixture lightens in color, about 2-3 minutes.
Add the molasses, fresh ginger, and egg and beat until just combined.
Add flour, espresso powder, spices, baking soda, and salt. Mix on low until combined.
Transfer dough to the refrigerator and chill for at least 30 min and up to 24 hours.
When you're ready to bake, preheat your oven to 375 degrees F. Line a large baking sheet with parchment paper.
If you're rolling the dough in turbinado sugar, put the sugar in a small bowl. Form dough into 1 ½ inch balls (a medium cookie scoop is handy here.)
Roll each dough ball in the raw sugar and place on the cookie sheet 2 inches apart.
Bake for 9 minutes until the edges are slightly golden and the middles are a little on the soft side.
Let them cool for several minutes before transferring to a wire cooling rack to cool completely.
Melt the chocolate chips (or melts, or chopped chocolate) in a bowl in the microwave for 20-second intervals, stirring after each one until smooth.
Put the espresso beans in a ziptop bag and hit/roll them with a rolling pin until coursely crushed.
Dip each cooled cookie into white chocolate, shake off excess chocolate and put on a parchment lined cookie sheet. Sprinkle some espresso beans on the wet chocolate. Repeat with remaining cookies. Let them sit for 20 minutes at room temperature until chocolate has set.
Store these in a lidded container at room temperature for up to 5 days for best flavor.

Notes

I highly recommend using the flour suggested in the recipe. It really provides the best results. I can't guarantee the same texture if you use a different kind of flour.
If you're using the frozen ginger cubes, just pop them out of their molds into a small bowl and microwave for 20 seconds to soften them up before adding to the dough.
If you're not a fan of white chocolate, using milk or dark chocolate would also be delicious.

Apple Cranberry Crisp with Oatmeal Topping

Natalie Perry — Sat, 23 Nov 2024 18:32:40 +0000

Guys. I tried TEN different variations, playing with citrus, spices, and filling/topping ratios for this Apple Cranberry Crisp. And (not surprising) simple really is the best. I'll show you my tips (psst.. frozen cranberries) to ensure this comes together perfectly every time.

I've been creating gluten free desserts for over a decade and over and over I'm finding that simple is best. My favorite version of this crisp had just a touch of cinnamon allowing the cranberry-forward filling and apples to shine.

Coconut sugar was my favorite sweetener in the topping, adding a more caramel-y flavor than brown sugar. And a little more butter created a buttery-sweet crust and a rich, fruity sauce.

Hands down it was my favorite. And the good news is that it's gluten free and naturally sweetened AND you can double it to fit a 9x13 pan if you need to.

This Apple Cranberry Crisp is the perfect holiday dessert

Pie is delicious, yes. But, I feel like I need a more ambitious mental state in order to tackle pie crust. Enter: Crisps. It's all of the gooey, spiced fruity filling you love about pie but it's WAY easier and has a crisp, buttery oatmeal topping.

Make this for Thanksgiving or Christmas or any dinner party during the holidays for a festive (and no fuss) dessert. You can make it ahead of time and reheat it when you plan to serve it.

I love the way the cranberries burst and leave trails of brilliant red juice throughout the apples. It's stunning! Top this with whipped cream or a scoop of vanilla ice cream, and watch this dessert disappear in minutes.

Apple Cranberry Crisp Recipe Ingredients

Apples - I use Granny Smith apples for an extra bit of tartness and because they hold their shape during cooking, but any baking-friendly apples will do (Fuji, Gala, Jonathan, Honey Gold)
Cranberries - fresh or frozen both work well
Pure Maple Syrup - You can use pure maple syrup or honey if you prefer.
Cinnamon
Rolled Oats - Quick oats work well, too. Make sure they're labeled as gluten-free to avoid any cross-contamination during processing. If you aren't concerned with this recipe being gluten free, you can use all-purpose flour or whole wheat pastry flour instead.
Gluten Free Flour Blend - I used King Arthur Flour 1:1, but most blends would work well here.
Coconut Sugar - Use brown sugar here if you like, but I prefer the extra caramel-y flavor that coconut sugar adds. I don't recommend using a liquid sweetener here.
Salt
Butter

How to Make a Cranberry Apple Crisp

Preheat oven to 350F.
Peel and slice the apples and put them along with the cranberries, maple syrup, and cinnamon in a 8x8 square baking dish or a deep pie plate.
Melt the butter in a medium bowl, add the oats, flour, sugar, and a pinch of salt. Stir it well and spread it over the fruit.
Bake for about 30 minutes.

Making Cranberry Apple Crisp in Advance

Before baking: You can prep this recipe ahead of time in its baking dish, cover, and chill for up to 24 hours. I wouldn't prep it ahead any longer or your apples will brown.

After baking: Allow the crisp to cool to room temperature, cover, and chill for up to 3 days. Add 5-10 minutes of baking time.

Tips for making this Gluten Free Apple Cranberry Crisp

Use baking apples to ensure they don't completely turn to mush during baking. My favorite for this is Granny Smith Apples.
Slice apples evenly for even baking.
You can use frozen cranberries for this! Pop some in the freezer to make this after Christmas when you have a hankering.

Apple Cranberry Crisp Recipe Variations

Add nuts: Add ½ cup of chopped pecans or walnuts to the filling for some added texture and flavor.

Swap out the fruit: Using blueberries (fresh or frozen) in place of cranberries or peaches in place of apples would be a fun variation. (Or swap both!) If you use peaches, you'll want to reduce your baking time by a few minutes. Just keep an eye on it.

How to Serve an Apple Cranberry Crisp With Oatmeal Toppings

We love this dessert simply with some freshly whipped cream or vanilla ice cream.

You can also add some caramel sauce if you want! (Here's my Dairy-Free Caramel Sauce if you need it.)

How to Store Apple Cranberry Crisp

I highly recommend eating this the day you bake it, but if you have any leftovers, store them covered and chilled for up to 4 days for best flavor.

More Gluten Free Desserts on Perry's Plate

If you like this recipe, try one of my other gluten free dessert recipes for the holidays!

Gluten Free Flourless Chocolate Cake - Easy and just a few ingredients.

Snickerdoodle Cobbler - Mixed berries with a gluten free snickerdoodle cobbler topping!

Dairy Free Custard - I love making these custard cups with my easy Berry Sauce.

Apple Pomegranate Crumble - Great if you need a grain-free, naturally sweetened dessert! (Also doubles as a special occasion breakfast with Greek yogurt!)

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cranberry Apple Crisp Recipe

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Guys. I tried TEN different variations of this crisp, playing with citrus, spices, and filling/topping ratios for this Apple Cranberry Crisp. And (not surprising) simple really is the best. I'll show you my tips (psst.. frozen cranberries) to ensure this comes together perfectly every time.

Ingredients

For the Filling:

3 medium Granny Smith apples (1-½ pounds)
2 cups cranberries (fresh or frozen)
¼ cup pure maple syrup
1 Tablespoon vanilla extract
½ teaspoon ground cinnamon

For the Topping:

8 Tablespoons butter
1 cup gluten free rolled oats
1 cup coconut sugar or brown sugar
½ cup gluten free flour blend
Pinch sea salt

Instructions

Preheat oven to 350F.
Peel and slice apples off around the core. Then cut those pieces into slices about ½ inch thick on the edges.
Put the apple slices into an 8x8" baking dish or a deep pie plate. Add the cranberries, maple, vanilla, and cinnamon. Mix to coat everything well.
In a medium sized bowl, melt the butter in the microwave. Add the oats, sugar, flour, and salt to the bowl and mix until a crumbly mixture forms.
Put the oat mixture over the fruit. Bake for 30-35 minutes until the apples are tender and there's bubbly red juices around the edges of the pan.
Remove from the oven and let it cool for 5-10 minutes. Serve with whipped cream or ice cream.

Notes

If you're not concerned about making this recipe gluten free, feel free to use all-purpose flour or whole wheat pastry flour in place of the GF flour.

Peanut Thai Noodles With Steak

Natalie Perry — Sat, 19 Aug 2023 08:56:00 +0000

I’ve developed dozens of Thai-inspired recipes because it’s SO easy to make authentic tasting dishes from home! I’ll show you everything you need and all my best tips to make these Thai Peanut Noodles turn out perfectly every time.

The nice thing about Thai flavors is that only takes a few core ingredients (fish sauce, limes, sugar, and chili paste) to get that distinct flavor and the rest can be adapted to your liking!

These noodles are super versatile, too. Eat them warm or cold and swap out the steak for chicken or shrimp! If you’re eating low carb you can use zucchini noodles in place of rice noodles.

This Thai Peanut Noodles Recipe with Steak Hits The Spot!

Usually peanut noodles are made with rice noodles and a peanut sauce that can either be warm or cold. Sometimes vegetables and protein are thrown in there too.

This particular recipe has Thai marinated steak sliced up on top. Let me tell you -- that steak is the BOMB. The marinade is just a few easy ingredients and the flavor is *chef's kiss*

Steak and Thai Peanut Noodle Ingredients

Avocado oil
Coconut sugar
Fish sauce
Limes
Sambal oelek or Asian style chili paste
Beef steak (any cut)
Creamy peanut butter
Rice vinegar
Fresh ginger
Sea salt
Flat rice noodles
Finely grated cabbage or broccoli slaw (or a combo of both)
Fresh cilantro
Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

What noodles to use for peanut noodles?

I like to use these wider rice noodles, but you can use any rice noodles you like for this!

If you're avoiding grains or want this recipe to be lower in carbs, zucchini noodles would be good in this, too.

For The Peanut Sauce

This particular version of peanut sauce is cold and has these ingredients:

creamy peanut butter
rice vinegar
coconut sugar or honey
fresh ginger
sea salt
fresh lime juice
sambal oelek or another type of Asian-style chili paste -- like sriracha

You don't need to cook it, either! Just whisk it together with a little hot water to loosen it up.

How to Make Thai Peanut Noodles With Steak

First, marinate and grill your steak

I use a mixture of fresh lime juice, sambal oelek (an Asian style hot sauce), coconut sugar, a little oil, and some fish sauce.

If you leave the steak at room temperature you can marinate this for 45-60 min. If you want to let it sit longer in the fridge, chill it for at least 2 hours, up to 24 hours.

Grill the steak on high heat until it reaches your desired doneness.

Cook the rice noodles

Get the rice noodles started!

Strain the water off of them and rinse them under cold water to stop the cooking time.

Whisk together the peanut sauce for noodles and mix

The peanut sauce in this peanut noodles recipe comes together really quickly! You can also make the sauce a few days ahead of time. You may need to add a little more hot water to loosen it up if it has thickened while chilled.

Add the rice noodles to the bowl along with some shredded vegetables. I like to use finely shredded cabbage and some broccoli slaw.

Pour the peanut sauce over the top and toss it all together!

Serve the peanut noodles with a few slices of steak and top with garnishes. I like to add some peanuts, fresh cilantro, sliced green onions and fresh lime juice. You don't have to use all of these, but one or two really make this meal shine!

And more chili sauce because I like a little heat with.... pretty much everything!

Make it spicy

If you want to give these easy peanut noodles a spicier kick, add more chili sauce to the peanut sauce and the steak marinade.

Variations of Peanut Thai Noodles

If you didn't want to serve this with steak, you could eat these veggies and noodles with peanut sauce as a vegetarian meal. But here are a few options for protein if you'd rather go that route:

Marinated chicken -- use the same marinade for some chicken breasts or thighs

Shrimp -- Again, you can use the same marinade for the shirmp, but only marinate the shrimp for 30-min at room temperature or up to 2 hours chilled. You can thread them onto skewers and grill them on high heat or sear them in a hot pan with a little oil. (Drain off the marinade first!)

Chickpeas -- The Garlic Roasted Chickpeas from another recipe of mine would be delicious here!

Make these Thai Noodles With Peanut Sauce Low Carb

Use zucchini noodles in place of the rice noodles (You don't need to cook them), and use a low-carb sweetener in the peanut sauce and in the marinade.

What to Serve With Peanut Thai Noodles

This recipe is intended to be a stand alone meal, but if you wanted to add a vegetable side dish, I recommend my Thai Roasted Sweet Potatoes.

How to Store Thai Peanut Noodles

I highly recommend eating this the day you make it. If you have leftovers, store them in a lidded container in the refrigerator for up to 4 days.

More Easy Thai inspired recipes on Perry's Plate:

If you like this recipe, try another one of my easy Thai-inspired recipes!

Quick Thai Coconut Soup with Shrimp

Thai Steak Kabobs with Coconut Curry Sauce

Thai Chicken Lettuce Wraps

Easy Paleo Pad Thai

Thai Chicken Sheet Pan Dinner

Paleo Thai Shrimp and Veggie Skillet

Thai Chicken Spring Rolls

Thai Peanut Noodles Recipe FAQs

Are peanut noodles gluten free?

This recipe is gluten-free, yes! Usually rice noodles are gluten free if they're made with 100% rice. Always check packaging to make sure, though.
This recipe is also dairy free!

What is the difference between Thai and Vietnamese peanut sauce?

Vietnamese peanut sauce has a sweeter taste and a thinner consistency and is often used for dipping things. Thai peanut sauce is thicker and often used as a marinade or a sauce.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Cold Thai Noodles With Peanut Sauce and Steak

Yield: Serves 6

Prep Time: 30 minutes

Cook Time: 15 minutes

Marinating Time: 2 hours

Total Time: 2 hours 45 minutes

This Cold Thai Peanut Noodle bowl is so full of flavor! Tender rice noodles are mixed with fresh shredded vegetables, tossed with an easy peanut sauce and topped with marinated steak. Perfect for hot weather!

Ingredients

for the steak marinade:

1 Tablespoon avocado oil
1 Tablespoon coconut sugar
1 Tablespoon fish sauce
Juice from 1 lime
1 teaspoon sambal oelek or Asian style chili paste
1 ½-2 pounds beef steak (any cut)

for the peanut sauce:

½ cup creamy peanut butter
¼ cup rice vinegar
¼ cup hot water
3-4 Tablespoons coconut sugar or honey
1 Tablespoon fresh grated or Microplaned ginger
Juice from 1 lime
1 Tablespoon sambal oelek or Asian style chili paste
½ teaspoon sea salt

for the noodles:

8 ounces flat rice noodles
10 ounces finely grated cabbage or broccoli slaw (or a combo of both)
½ bunch fresh cilantro
Garnishes: salted peanuts, fresh chopped cilantro, additional lime juice

Instructions

Lay the steak in a shallow dish large enough for all of the steaks to lay in one layer. Whisk together the steak marinade, pour it over the steaks, flip the steaks back and forth to coat them well. Marinate at room temperature for up to an hour or chilled for at least 2 hours or up to 24 hours.
When you're ready to grill the steak, preheat your grill to high heat. Lay the steaks on the preheated grill and cook for several minutes per side until they're cooked to your preference. This could take 4-8 minutes per side depending on the thickness of your steaks.
Whisk together the ingredients for the peanut sauce in a medium sized bowl. Set aside and let it rest for at least 10 minutes before slicing.
Bring a large pot of water to boiling. Add the rice noodles and cook according to the package directions. Strain and rinse the noodles under some cold water to cool them off.
Transfer the noodles to a large bowl. Add the cabbage and/or broccoli slaw. Pour the peanut sauce over the top and toss everything together well.
Cut the cilantro off at the stems and chop it roughly. Add it to the bowl with the noodles and mix it in a little. Slice the steak thinly, against the grain.
Serve the noodles with a few slices of steak. Garnish with some salted peanuts, more cilantro, and a squeeze of fresh lime juice

Notes

You could use that same marinade for chicken or shrimp, too! Chicken would need to marinate roughly the same time as the steak. The shrimp only needs to be marinated for a couple of hours chilled.

Peanut Butter Chocolate Brownies (Gluten-Free Brownies!)

Natalie Perry — Sat, 13 May 2023 10:50:00 +0000

These delicious chocolate peanut butter brownies are FLOURLESS, naturally sweetened, and only have FIVE ingredients. In the whole recipe! They're like a peanut butter cookie and a brownie had a brookie baby.

What You Will Love About These Gluten-Free Brownies

I know it's hard to imagine a layered chocolate peanut butter brownie only having FIVE total ingredients, but it's true. I can't tell you how happy I was to get this recipe nailed down for you.

Peanut butter cups are one of my favorite treats. So are brownies. It was only a matter of time before something like this showed up around here.

Trader Joe's sells some peanut butter brookies (peanut butter cookie + brownie layered bar situation) that I LOVE.

I wanted to make a version that was at least gluten free and naturally sweetened. (What I usually aim for when creating recipes for you.)

In order for these to work without making every bowl in your kitchen dirty, it requires some tricky egg dividing, but I think we'll be OK. More on that later.

Ingredients for Peanut Butter Chocolate Brownies

Here are the ingredients you'll need for this chocolate peanut butter brownie recipe:

dark chooclate
eggs
coconut sugar
peanut butter
butter

How to Make this Flourless Brownies

1. Chocolate Brownie Layer

So, this brownie batter layer is actually a scaled down flourless chocolate cake recipe. If you've never had flourless chocolate cake -- it's rich and fudgy and completely.

Another nice thing about flourless chocolate cake is that it's naturally gluten-free and you can control the sugar content based on the chocolate you choose.

First you'll melt the butter and chocolate until it's smooth. While it cools, get your eggs divided up.

2. Dividing the Eggs

This recipe calls for 5 eggs. Each layer has 2 full egg plus part of another.

For the brownie layer: 2 yolks go with the melted chocolate, 3 whites go in their own bowl

For the peanut butter cookie layer: 2 whole eggs plus 1 yolk go in one bowl.

I know this part seems like complicated and might require a little mental gymnastics, but it's worth it. That extra divided egg is important. I tried the recipe without it and the texture of both layers wasn't nearly as good.

3. Blend the Brownie Batter

After the egg yolks are mixed with the melted chooclate & butter you'll beat the egg whites and fold them in.

You'll want to beat your egg whites to soft peak, meaning... if you lift the beaters, then whites will be stiff, but flop over a little at the tips.

Hard peak means the whites will stand straight up. Taking them just to soft peak gives them a little more flexibilty when you fold them into the melted chocolate. You don't want them overbeaten or the brownie texture will be off.

Set this aside while you work on the peanut butter cookie layer.

Make the Peanut Butter Cookies Layer

This recipe is based on the ones that are all over the internet using just peanut butter, and egg, and some sugar. I used creamy peanut butter, but you can use chunky or a natural peanut butter if it's well mixed.

Just beat everything together! I'll be really thick.

Press it into an 8-in square baking pan lined with parchment or prepped with nonstick spray.

Now pour the brownie batter on top.

Why didn't I have you make the peanut butter layer first?

Then you'd have to wash your beaters before you whip your egg whites. You're welcome!

Pro Tips for the Best Gluten Free Brownies

When you’re melting the chocolate, do it gently and gradually do you don’t scorch it.
When you’re dividing the eggs, make sure there isn’t any yolk in the whites.
Whip the whites to soft peaks (tip will droop when you hold the beaters upright, but the mixture will be pretty stiff)
If you’re using chunky or natural peanut butter, make sure it’s mixed up really well.

Storage for Peanut Butter Brownies

Once they've cooled, store these peanut butter chocolate brownies in an airtight container at room temperature. Eat them within 4-5 days for best flavor and texture.

Flourless Brownies Recipe FAQs

Can I use almond butter in place of peanut butter?

Sure! Just make sure the almond butter is smooth and has the same consistency as smooth or crunchy peanut butter. Some types of almond butter can be really thick.

Can I use something other than coconut sugar?

I'd recommend another granulated sweetener, like brown sugar, maple sugar, or a monkfruit-based sweetener. Don't use a liquid sweetener or it will dramatically alter the texture of this layer.

Can I put a peanut butter swirl on top?

I'd be really careful about doing this. If you disturb that brownie batter too much you'll end up flattening the egg whites and the texture won't be the same.
If you do it, warm the peanut butter a little to soften it so it'll be a tad runny, then drizzle it carefully without needing to manually swirl it later.

Are These Easy Chocolate Peanut Butter Brownies Healthy?

Well, that entirely depends on your definition of healthy and your comfort level with sweeteners.
This recipe is gluten-free, grain-free, naturally sweetened with coconut sugar. And the only dairy is a little butter (depending on the chocolate you use).
It's not low-carb or paleo friendly (because of the peanut butter). But it's a slightly better alternative to a regular brownie that usually contains white sugar and white flour.

More Easy Dessert Recipe with Peanut Butter on Perry's Plate

If you like these Flourless Chocolate Peanut Butter Brownies, try one of these other peanut butter desserts!

Chewy Gluten Free Peanut Butter Oatmeal Cookies

Flourless Peanut Butter & Jelly Bars

Gooey Peanut Butter Chocolate Lava Cakes

Peanut Butter Protein Bites

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Flourless Brownies Recipe (Chocolate Peanut Butter Brownies)

Yield: 16 2" brownies

These delicious chocolate peanut butter brownies are FLOURLESS, naturally sweetened, and only have FIVE ingredients. In the whole recipe! They're like a peanut butter cookie and a brownie had a brookie baby.

Ingredients

8 ounces dark chocolate (chips or chopped bulk chocolate)
4 Tablespoons butter or coconut oil
5 eggs
1 cup smooth peanut butter
1 cup coconut sugar

Instructions

Preheat your oven to 350F and prepare an 8-inch square baking pan with either parchment paper or nonstick spray.
Place the chocolate and butter in a medium sized bowl. Microwave in 20-second intervals, stirring after each one, until the chocolate is completely melted and smooth. Let it cool for 10 min.
When the chocolate has cooled sufficiently, prepare to divide up the eggs. You'll need two more bowls around the same size.
Separate two of the eggs, placing the yolks in the bowl with the melted chocolate and the whites in a bowl by themselves.
Separate another egg, placing the yolk in a bowl by itself, and the white in the bowl with the other whites.
Then put the remaining egg in the bowl with the lone egg yolk.
Stir together the melted chocolate and egg yolks. Then use an electric mixer to whip the egg whites. Whip them to soft peak, then carefully fold them into the melted chocolate mixture in 2-3 batches. Set aside.
Add the peanut butter and sugar into the bowl with the egg yolks. Use the electric mixture to beat that mixture well. You'll end up with a thick, crumbly dough.
Press the peanut butter cookie dough evenly into the prepared pan. Pour the reserved chocolate brownie batter over the top evenly.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean and the top has that flaky brownie-like texture.
Let them cool for 15-20 minutes before cutting and serving. Serve in an airtight container at room temperature for up to a week.

Notes

You can use almond butter in place of peanut butter if it's smooth and not too thick.
Use any kind of chocolate you like. Chocolate chips work well, but if you'd like to use a bar or some bulk chocolate, chop it well before you melt it with the butter.

Nutrition Information

Yield 16 Serving Size 1 2-inch brownie
Amount Per Serving Calories 274Total Fat 18gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 8gCholesterol 67mgSodium 125mgCarbohydrates 25gFiber 2gSugar 20gProtein 6g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

The post Peanut Butter Chocolate Brownies (Gluten-Free Brownies!) appeared first on Perry's Plate.

10-min Candied Pecans with Cocoa & Chili

Natalie Perry — Fri, 11 Feb 2022 14:09:00 +0000

My favorite thing about these Cocoa-Chile Candied Pecans? No egg whites involved. This is a super easy stovetop recipe that will give you sweet, chocolatey pecans with a little hint of cayenne. (Or a big hint of cayenne, if you like.)

Once upon a time Trader Joe's sold some candied pecans that were dusted with a sweet cocoa powder that had a little hint of spice. If you're a Trader Joe's fan, you might remember their Cocoa-Chile Pecans. I haven't seen them there in over a year, which makes me sad because it was one of my favorite snacks during the holiday season!

But I have noticed Trader Joe's sweet and spicy pecans. A replacement, maybe?

This isn’t a Trader Joe’s Sweet & Spicy Pecans recipe, but I’m willing to bet you can use the same method to hack those as well. That’s a post for later, maybe. Or at least a footnote in this recipe.

Like I said earlier, this recipe is super easy recipe and non-fussy. (The best kind, right?) I’m not going to make you separate or whip egg whites. (You’re welcome.)

And I made this candied pecan recipe naturally sweetened using pure maple syrup and coconut sugar instead of brown sugar. It's a great addition to my collection of candied nut recipes!

Just simple ingredients on a short ingredient list here! And no need for melted butter or olive oil.

How to make candied pecans

Put away the prepared baking sheet and the parchment paper. All you need is a skillet!

Get a small skillet and put the raw pecan halves in a single layer. Add the maple and cook on medium-low for 2-3 minutes until the syrup seems to have cooked away and the nuts are a rich brown color. There shouldn’t be any liquid in the skillet — just a bunch of sticky, sweet pecans.

While those are toasting, combine the cocoa powder, granulated sweetener, and cayenne pepper in a small bowl.

If you don’t want them to be spicy, you can leave out the cayenne. Or replace it with a more mild chili powder so you still get some of that chili flavor. They’re delicious either way, but I really love chocolate + chili flavor profile.

As soon as you pull those candied pecans off the burner, toss them in the sugar mixture so the powder will stick to the maple. Add a pinch of sea salt or kosher salt while you’re at it, too.

Be careful — the coated pecans are hot right when they come out! They’re super yummy eaten warm or after they’ve sat for an hour or two and the maple coating has firmed up a bit. Just store them in an airtight container at room temperature.

Can I make a bigger batch?

Yes! In fact, I recommend it. Once you realize how quickly these will get eaten, you'll want to make a second batch right away.

When you double or triple this recipe, keep a few things in mind:

You don't need to increase the maple at the same rate as the pecans or you'll end up with a syrupy mess. The ¼ cup of maple in this recipe will coat up to 1 ½ cups of pecans. If you make 2 cups of pecans, use about ⅓ cup of maple. For 3 cups of pecans, use ½ cup of maple. You want them lightly coated, not swimming in syrup in the skillet.
Bump up your mixing bowl size to a medium bowl. But that probably goes without saying.
Use a large skillet so the pecans stay in one layer as they toast.

Can I make these keto friendly?

Yes! I’ve made these using Lakanto maple syrup and granulated sweetener, and it’s just as delightful.

How to serve this easy candied pecans recipe?

I love to eat a handful like a snack, but there are a lot of things you can do with these! Here are a few ideas:

Sprinkle them on top of a salad! These cocoa-chile pecans would be DELICIOUS on my Spring Greens & Strawberry Salad! OHHH, especially for Valentine’s Day alongside some steaks. YUM.
Add them to an ice cream sundae!
Chop them up and bake them into treats — like cookies or banana bread.
Keep a bag in your nightstand for a secret mom treat. (My preferred way, if we’re being honest.)

Package them up in little cello bags and give some to a friend! Or as Christmas gifts! I love homemade gifts like this.

If you make one of my recipes, I'd love to see! Post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

10-min Cocoa Chile Candied Pecans

Yield: Makes 1 cup

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Ingredients

1 cup raw pecan halves
¼ cup pure maple syrup
Pinch of sea salt
1 Tablespoon unsweetened cocoa powder
1 Tablespoon granulated sweetener, like coconut sugar
⅛ teaspoon cayenne pepper

Instructions

Put the pecans in a single layer in a small skillet. Turn the heat to medium-low heat and add the maple syrup. Cook for 2-3 minutes, stirring often, until the nuts are toasted and there isn't any liquid left in the skillet. The syrup should get bubbly and nearly disappear after a minute or two.
Meanwhile, combine the cocoa powder, granulated sweetener, and cayenne in a small bowl.
When the pecans are finished, sprinkle them with a pinch of salt and immediately add them to the bowl with the cocoa mixture. Toss until they're all covered in the cocoa dust.
Transfer to a serving bowl and let them cool for a few minutes before eating.
Store in an airtight container at room temperature.

Notes

KETO ADAPTATION: Use Lakanto Maple Syrup and a low-carb granulated sweetener.