I hope you are having a great week so far. Last night I went to see the Goo Goo Dolls and Matchbox 20 concert. It was wonderful. I have been a fan of both bands for longer than I can remember. Fortunately, the heat wasn’t as unbearable as it was earlier in the day and sitting under the stars was enjoyable.
I am just a little obsessed with these chocolate dipped nut bites. They are delicious! Anything with a sweet and salty combination I am sure to love. I wouldn’t go as far as to say they are “healthy” but I don’t feel these delectable bites are terribly bad.
½ cup/ 168g good quality honey
2 Tablespoons/28g of butter (or coconut oil)
1 cup/120g almonds coarsely, chopped (preferably soaked and dehydrated)
1 cup/120g pumpkin seeds, coarsely chopped (preferably soaked and dehydrated)
1 cup/120g walnuts, coarsely chopped (preferably soaked and dehydrated)
4 ½ oz/ 128g bittersweet chocolate, finely chopped
Fleur de sel or fine sea salt
Line an 8 inch square baking pan with parchment paper; set aside.
Heat honey, butter and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. (Watch it as it will bubble up suddenly and you may need to turn down the heat.)
Fold in the chopped nuts and stir until well coated.
Remove from heat and pour into the lined baking pan. Cover with another sheet of parchment paper and press down firmly to form a uniform layer, let cool in the refrigerator until hardened.
Cut into square pieces with a sharp knife and keep refrigerated until ready to dip.
Melt chopped chocolate in the microwave or over a double boiler.
Dip one end of each square into melted chocolate, sprinkle chocolate covered end with a little of the salt.
Place on parchment paper lined baking sheet and refrigerate until chocolate sets.
If not using tempered chocolate, store dipped nut bites in the fridge in an airtight container between sheets of parchment paper. Notes: Gluten Free, Grain Free, Vegetarian
Any nut and seed can be substituted. Next batch I plan trade the walnuts for pistachios…
recipe via here