Uh wha??? Candy!?! Yep, that’s right. Just in time to make a little treat for your sweetie for valentines day. I was so thrilled how these turned out and how “official candy looking” they look! The best part is that they are pretty easy to make.
Oh my o my! Life changing- thats all… These things are amazing with homemade almond butter and you will flip your lid. I kept telling Jude, “just wait babe, when you try these, you’re gonna flip your lid.” And he was all “what lid mom, what are you talking about?” Haha 🙂
So step number one is I believe you’re gonna need a vitamix to make this almond butter. You might could do it in the food processor, but I’m not sure how it will turn out. If you do try it that way please comment below so others will know.
- 3 tbsp cacao powder
- 1/4 C coconut oil
- 1 tbsp honey
- 1 tsp vanilla
- 1/4 C enjoy life chocolate chips
- Melt the coconut oil in a small saucepan and add remaining ingredients. Stir until chocolate chips are melted and set aside.
- 1/2 C cashews (soaked for at least an hour)
- 4 pitted dates (soaked for 1 hour-save the soaking water)
- 2 tbsp maple syrup or sorghum
- 1 tsp vanilla
- Drain the water from the cashews and rinse them.
- Add them to the blender along with the dates and approximately 3 tablespoons of the soaking water, you can add more later if needed.
- Then add the maple syrup and vanilla.
- Blend in vitamix on high until it becomes smooth and creamy.
- Place into a glass container.
Roasted Almond Butter
- 2 C roasted almonds*
- 1 Tbsp coconut oil
- 1 Tbsp honey
- Place one cup of almonds in the vitamix and then add the coconut oil and honey.
- Place the remaining almonds in the blender and turn it on high while mashing down with the tamper for about 3 minutes or until the mixture becomes creamy.*To roast your almonds turn your oven to 350 and spread the almonds onto a cookie sheet. Bake 12-15 minutes. Sprinkle with 1/4 tsp salt and let cool.
*I follow Elana’s method for roasting my almonds
To make the candy-
- Line a mini muffin tin with paper liners. You can use a regular size muffin pan but you would get as many candies…ya duh, I know, I just thought I would tell ya anyway. Plus I feel like the mini’s make just the right amount of goodness :-0
- Using a small spoon, pour just enough chocolate sauce to cover the bottom of the paper liner. Once you’ve filled them all, place the pan in the freezer until the chocolate hardens (15-30 min). Now, carefully with a small spoon put a dollop of caramel or almond butter (it should be fairly thick) in the center of the chocolate round, paying attention not to touch the sauce to the sides.
- Then pour the remaining chocolate over the top of the caramel or almond butter so it is completely covered.
- Place them back into the freezer again until the harden. You can then remove the liners and keep them stored in the fridge or freezer.
P.S. Don’t tell anyone you made these. Just put them into a disguised container and gobble them all up when no one is looking ha!