Nut Butter Chocolate

May 10, 2014

I have recently been trying lots of recipes from Eleanor’s kitchen over at www.petite-kitchen.com. I used to be really turned off by tags like “gluten-free” or “dairy free,” and especially the dreaded “sugar-free,” but she has steadily changed my mind about all that. Her recipes are simple, nourishing, and yummy. I couldn’t ask for more from a food blog!

Last week, I tried one of her chocolate recipes. I was more than a little skeptical about substituting honey for sugar, but I was so pleased with how her banana muffin recipe had worked out for me last week that I decided to give it a shot. I was so doubtful that I’d like it that I actually halved the recipe… which is too bad. Because turns out I loved it. The chocolates were gone by the next day. I noshed on piece after piece after piece of chocolate, feeling… not guilty at all! I’m not sure if that’s a good thing, but when you look at the ingredient list, I think you’ll agree with me that it’s not such a bad thing. Better than my usual cookie or brownie binges, anyway!

Mine had a two-toned thing going on, fresh out of the freezer:

These chocolates have the slightest fudgy bite, then melt delightfully in your mouth. I used chunky peanut butter and loved the little bits of nutty crunch I got from that. Just be sure to spread out the nuts when you pour the mixture onto your pan to freeze.

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The Best Nut Butter Chocolate
from www.sambla.fi
Makes around 15 large pieces

Ingredients

1 cup extra virgin coconut oil
1/2 cup honey, maple, or agave syrup
1/2 cup nut butter (almond, peanut, or cashew)
1/2 cup cocoa powder
a pinch of sea salt

Instructions

In a small saucepan on very low heat, melt the coconut oil, honey, and nut butter together.
Stir in the cocoa and a pinch of salt if using. Whisk until smooth.
Pour carefully into a jelly roll pan (or any clean box) lined with parchment paper.
Freeze for 1-2 hours to set.
Remove from the freezer and transfer to flat surface. Carefully peel off the parchment paper, then using your hands, break into pieces.

Store in the refrigerator or freezer. Otherwise, this might happen: