Almond Dark Chocolate "Buckeyes" with Sea Salt
CHRISTMASTIME IS HERE
And along with that comes band Christmas parties to which everyone brings something sweet and delicious to accompany the many slices of pizza that are sure to be inhaled.
Last year, I brought a fruit tray in an attempt to make a healthy contribution to the meal. A choice other than chocolate or a baked treat. That was all well and good, but I had a lot left over, and I've been a bit more adventurous than a simple tray of fruit lately. So, I went the more traditional route and made some chocolate treats that would fit right in amongst all the rest. However, I of course could not resist putting the Parker spin on them.
I did, however, opt for something other than cookies or brownies. I'd been looking at some different "healthy" Christmas recipes and was drawn to those with chocolate and peanut butter. Like basically better-for-you buckeyes. And with almonds and sea salt to make them seem a little fancy and kind of upscale. Thus, the almond dark chocolate buckeye with sea salt was born.
Now, I use the term "buckeye" loosely, because these treats aren't quite as smooth and buttery (duh, there's no butter in them!) as the classic, but I like the texture of the almonds, and they're different from every other chocolate/peanut butter sweet that already exists. Also, I had planned for the almonds to become more almond butter-like, but the food processor just wasn't able to get them quite that smooth with the large amount of them that there was (the last time I made almond butter with just a few almonds in a little cup blender, it was perfect). But texture is good. However, I did have to end up using some vegetable oil (which didn't quite go along with my whole point in the first place of being healthy and natural, but whatever) to bind them, since the almonds didn't get quite as smooth as I would've liked. But we learn, and I will perfect them. I think they're pretty good.
1/2 c honey
3-4 tbsp vegetable oil (whatever you prefer. Not olive, obviously. Use just enough to bind.)
1 tsp vanilla
1 tsp sea salt, plus more for garnish
1 bag dark chocolate chips
Heat your oven to 350 degrees Fahrenheit. Lay the almonds out on a baking sheet and roast them on the center rack for about 10 minutes (until they're fragrant and roasty), tossing them halfway through. Let them cool when they are done roasting (unless your food processor can process hot foods), and process them until they become or almost become almond butter. This will take a while, to the tune of probably longer than 5 minutes. That is normal. Just stop once in a while and let the food processor rest for a second while you scrape down the sides and make sure everything is processing evenly. Once the almonds reach butter or almost-butter state, add the honey, oil (if necessary- if your almonds have reached true almond butter consistency, you probably won't need it), vanilla, and salt, and process to incorporate. Once it's all homogeneous, roll the mixture into little balls and place them on a baking sheet lined with waxed paper. Don't use the same one you roasted the almonds on if it's still warm. Place the sheet in the fridge/freezer/cool porch while you microwave the chocolate chips in bowl at 30 second intervals, stirring in between each round. When they have melted completely, dip the balls into the chocolate, place on the waxed paper, and sprinkle with sea salt. Refrigerate/freeze/sit outside until the chocolate is hardened, and package for transportation to your holiday party or stack them on a pretty platter for edible display in your festive home. Makes about 50.
And along with that comes band Christmas parties to which everyone brings something sweet and delicious to accompany the many slices of pizza that are sure to be inhaled.
Last year, I brought a fruit tray in an attempt to make a healthy contribution to the meal. A choice other than chocolate or a baked treat. That was all well and good, but I had a lot left over, and I've been a bit more adventurous than a simple tray of fruit lately. So, I went the more traditional route and made some chocolate treats that would fit right in amongst all the rest. However, I of course could not resist putting the Parker spin on them.
I did, however, opt for something other than cookies or brownies. I'd been looking at some different "healthy" Christmas recipes and was drawn to those with chocolate and peanut butter. Like basically better-for-you buckeyes. And with almonds and sea salt to make them seem a little fancy and kind of upscale. Thus, the almond dark chocolate buckeye with sea salt was born.
Now, I use the term "buckeye" loosely, because these treats aren't quite as smooth and buttery (duh, there's no butter in them!) as the classic, but I like the texture of the almonds, and they're different from every other chocolate/peanut butter sweet that already exists. Also, I had planned for the almonds to become more almond butter-like, but the food processor just wasn't able to get them quite that smooth with the large amount of them that there was (the last time I made almond butter with just a few almonds in a little cup blender, it was perfect). But texture is good. However, I did have to end up using some vegetable oil (which didn't quite go along with my whole point in the first place of being healthy and natural, but whatever) to bind them, since the almonds didn't get quite as smooth as I would've liked. But we learn, and I will perfect them. I think they're pretty good.
Almond Dark Chocolate Buckeyes with Sea Salt
2 1/2 c raw almonds1/2 c honey
3-4 tbsp vegetable oil (whatever you prefer. Not olive, obviously. Use just enough to bind.)
1 tsp vanilla
1 tsp sea salt, plus more for garnish
1 bag dark chocolate chips
Heat your oven to 350 degrees Fahrenheit. Lay the almonds out on a baking sheet and roast them on the center rack for about 10 minutes (until they're fragrant and roasty), tossing them halfway through. Let them cool when they are done roasting (unless your food processor can process hot foods), and process them until they become or almost become almond butter. This will take a while, to the tune of probably longer than 5 minutes. That is normal. Just stop once in a while and let the food processor rest for a second while you scrape down the sides and make sure everything is processing evenly. Once the almonds reach butter or almost-butter state, add the honey, oil (if necessary- if your almonds have reached true almond butter consistency, you probably won't need it), vanilla, and salt, and process to incorporate. Once it's all homogeneous, roll the mixture into little balls and place them on a baking sheet lined with waxed paper. Don't use the same one you roasted the almonds on if it's still warm. Place the sheet in the fridge/freezer/cool porch while you microwave the chocolate chips in bowl at 30 second intervals, stirring in between each round. When they have melted completely, dip the balls into the chocolate, place on the waxed paper, and sprinkle with sea salt. Refrigerate/freeze/sit outside until the chocolate is hardened, and package for transportation to your holiday party or stack them on a pretty platter for edible display in your festive home. Makes about 50.
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