My love affair with chocolate started when I was young child - a fanatic obsessed with chocolate covered, um, anything. Oh and then there were peanut butter cups-chocolate covered peanut butter; Yummmm. Unfortunately and fortunately that obsession never went away.
Happy for me, and now you, I’ve discovered a much healthier version of my beloved treat that’s pretty easy and super satisfying. Both dark chocolate and almonds are full of flavonoids which are a natural antioxidant powerhouse.
Aside from being a flavonoid heaven, dark chocolate also has a low glycemic index which can help manage blood sugar, is packed with minerals - copper, magnesium, potassium, calcium and iron (WOW!), promotes brain health and can help reduce blood pressure. Raw almonds are high in monounsaturated fats (good fats) which help lower the risk of heart disease and reduce LDL cholesterol, help stabilize blood sugar, are high in vitamin E and relatively high in protein and fiber which prove to be quite filling and satisfying.
- 2 cups raw almonds
- 1 flat tsp kosher salt
- 3 tbsp honey
- 4-5oz 60-85% cacao dark chocolate bar or chips
- Place almonds in food processor, process for 10-15 minutes (time will vary depending on processor strength). Use a spatula to scrap down sides. About half way into the blending process, add salt and honey. This will keep the mixture from becoming too creamy, so you can still form them into balls (if you were making straight almond butter, you would add the honey and salt at the end). The nuts natural oils will eventually blend the nuts into a rich, semi-creamy texture.
- Roll the raw almond butter into 3/4” balls and place to the side.
- Boil water and pour into medium-sized bowl. Break apart dark chocolate bar and put into a smaller bowl that fits into the medium bowl. Gently place the chocolate-filled bowl into the bowl of hot water (don’t let water get into the bowl containing chocolate. Use a utensil to help push down the dark chocolate until the bar is melted.
- Dip the balls individually into the melted chocolate by hand and place on a wax paper covered plate.
- Place in fridge and keep stored there until you’re ready to indulge.
- Indulge. But only a few at a time. Portion control is everything!
I love popping a couple of these in my mouth around my daily 4pm “I wish this country had Siesta” tired moment. A delectable treat that gives me the perfect amount of energy and happiness I need. Hope you like it!