Flaky Chocolate Snack for Go Ahead Honey It’s Gluten-Free

by Valerie on August 25, 2011 · 6 comments

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This month, our hostess for Go Ahead Honey It’s Gluten-Free, an event created by Naomi of  Straight To Bed, Cakefree and Dried,  is the wonderful Shirley of Gluten Free Easily, who you might remember I adopted recently.  Shirley is all about focusing on gluten-free recipes that are naturally gluten-free and non-intimidating, and the theme she picked this month is an extension of her usual theme: Dishes So Simple, No Recipe Required. Update: Shirley has the roundup up – do check it out.

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There are many dishes in this theme that you see in my daily lunchbox posts – the thrown-together quinoa and/or bean salads most notably.  One you do not see, however, is a variation on a theme I have relied on since first switching to a gluten-free diet.  The nut butter and chocolate wrap theme with a brown rice tortilla.  To make the tortilla soft and pliable I run it under water so it is a bit damp (but not soaked through or breaking) and then toast it in a dry frying pan on high heat on both sides. You should be careful to toast until it is just warmed through and still pliable, as opposed to crispy. The toasting makes it kind of flaky (though too much toasting means this can happen I promise these tortillas are not always feckless, just sometimes).  Once one side has toasted and I flip it, I add some type of nut butter and chocolate filling.  This has varied over the years. At times it was the Artisana Cacao Bliss, but I have also had phases of mixing almond butter with raw cacao, or tahini with raw cacao, or Sunbutter or using 100% unsweetened chocolate (Scharfen Berger is gluten-free) and a nut or seed butter. Sometime there is a drizzle of agave or a few drops of vanilla liquid stevia involved.

Lately, however, my combination of choice has been tahini and Scharfen Berger. It is intense, sticky, a bit doughy, and just plain delicious when combined with a toasted tortilla and a few drops of vanilla stevia.

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The combination of flaky + dark chocolate + slight chewiness reminds me a bit of a pastry.  More importantly though, it is the perfect approach to wanting a flaky chocolate treat quickly, as I always have some nut butter and chocolate product on hand and tortillas in the freezer.  It makes one portion, so I am not tempted with leftovers, and is very satisfying.

And no recipe required!

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{ 6 comments… read them below or add one }

1 gfe--gluten free easily August 25, 2011 at 2:52 am

Valerie, that non-recipe is brilliant and so luscious without being totally decadent! Thanks so much for the generous words about me and sharing my gfe approach! :-)

Hugs,
Shirley

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2 Kalinda August 25, 2011 at 12:29 pm

I love this idea. Every now and then I get into "must eat chocolate now" mode. This is the perfect little treat to make.

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3 Victoria (The District Chocoholic) August 25, 2011 at 12:56 pm

My breakfast looks really sad now that I look at that picture. Especially knowing that you're using Sharffen Berger…seriously high quality cocoa butter.

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4 Katie (quick cook rice) August 26, 2011 at 4:13 am

Do I spy a feckless tortilla reference? Made my day..or night? It's really 1202 am on Friday so who knows. This looks delicious.

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5 Elizabeth, blogging for SunButter August 30, 2011 at 12:45 pm

AHA — love the advice on handling brown rice tortillas. I like the flavor, and can now soften it up for more options. Thanks for the SunButter adaptation, too!

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6 Ricki September 2, 2011 at 3:34 pm

How did I miss this the first time round? It looks amazing. So clever, too–one serving! I need to have "no leftovers" in my life, too. :)

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