These were so easy to make that it's quite possible you might shed a tear or two at how easy they are to make! ;-) I took a 3.5-ounce dark chocolate bar (you can use your favorite brand with anywhere from 70-90% cacao) -- I usually prefer Green & Black's or Lindt's 85%. I broke it up and placed it in a small bowl and melted it in the microwave on high in 30-second intervals, stirring after each -- it only took about 1-1/2 to 2 minutes to melt. I stirred in 1/4 cup roasted salted whole almonds, 1/4 cup toasted large coconut flakes (toasted in a 350 degree oven for 5 to 7 minutes until golden brown) and 1/4 cup unsweetened dried blueberries (by Bob's Red Mill) and then added a dash of ground chipotle chile powder and stirred it all together. I let it cool slightly to thicken just a little bit so it wouldn't run and spread out too much when I spooned it onto a parchment paper lined cookie sheet. Using a large tablespoon and a small rubber spatula, I spooned 9 clusters onto my cookie sheet and popped it into the fridge to set up for about 30 minutes. All I can say is...OMG...they were chocolatey, chewy, crunchy, coconutty, slightly sweet, slightly salty with a very faint hint of spicy...it was all my favorite flavors rolled into one little cluster. I really enjoyed having a "gourmet blend" of chocolate mixed together in 5 minutes. I snapped a few photos for you to see below. You can easily add or substitute your own favorite flavors to make them your own. You can find most of these ingredients in your local grocery store, but I have provided affiliate links in case your store does not carry a particular item. Enjoy!
There you go again, GGC ... another irresistible treat! Excuse me while I go check my panty. :-)
ReplyDeleteHi CyberSis -- The good thing about these is that you can sub in whatever you have in your pantry if you are missing an "add-in". Hope you enjoy them. They are so simple. I don't know why I don't make them more often. :-)
ReplyDeleteHi GG, I just received Cacao butter and cacao paste and chocolate bar molds as I was planning to make some treats for my daughter who is under a lot of stress. As she is not as sensitive to sweetness as we are,( none of my family has joined me in the grain free movement) would it be alright to sweeten with Swerve or should I use a liquid sweetener?
ReplyDeleteBarbara
Hi Barbara -- sorry I'm just seeing your post -- I see that you used stevia. That was probably the best choice because it wouldn't change the texture as much as a dry/granular sweetener. I have bought chocolate bars by Lilly's before and they are sweetened with stevia. How did they turn out for you with the stevia? You surely don't have to tellme about family not joining the "grain-free" movement...LOL. I am still the "lone ranger" here -- for going on 2 years now! Hope they turned out good with the stevia. P.S. - What is your favorite kind of stevia these days? :-)
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