What’s better than chocolate and peanut butter, right? Well, peanuts are a legume (they are not a nut), a common food allergen, and contain lectins (lectins are linked to celiacs disease, and are found in whole grains, peanuts, kidney beans, and soybeans to name a few.) For more information on lectins check out Marks Daily Apple “The Lowdown On Lectins”.
One of my favorite websites for Paleo-friendly tasty treat idea’s is Elana’s Pantry. Elana is a mother who, along with her son, was diagnosed with Celiac Disease. Since they could no longer consume gluten, she started coming up with alternative gluten free recipes to cook for her family. All of Elana’s recipes are delicious, easy, and organic. I love her style! As I said in our last post, I will typically get an idea for a recipe from another, and then add my own twist. In this particular recipe, I got the idea from Elana’s Nut Butter Balls. I used the recipe for her Vanilla Almond Butter, but substituted raw honey for agave nectar (I feel that the raw honey holds the nut butter balls together better than agave, and I have heard mixed reviews on whether or not agave is a safe sugar to use or not), and I added ground coffee to the mixture to create a mocha flavor. After the nut butter balls were dipped in dark chocolate and cooled a bit, I then sprinkled them with unsweetened shredded coconut. Give these treats a try, or add a twist of your own! The fun is in the making. Enjoy!
- 1 cup Trader Joe’s Raw Creamy (or crunchy!) Almond Butter (feel free to make your own almond butter as shown in the picture)
- 1 tablespoon Raw Honey
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 teaspoon La Prima Organic Coffee (or another coffee of your choice)
- 1 Green and Black 72% chocolate bar
- Unsweetened Shredded Coconut
- Food Processor
- Blend raw almonds in food processor until the nuts become a creamy butter. First you will have almond meal, then as you keep processing it will turn into a butter.
- Add in raw honey, vanilla extract, salt and coffee. continue to blend until all ingredients are equally distributed through out the nut butter.
- Mold mocha almond butter into balls.
- Melt the dark chocolate in a double boiler on the stove top.
- Dip the nut butter balls into melted chocolate (Bill and I found that it’s easiest to use tongs to place the balls into the chocolate, as well as take them out to place on parchment paper.)
- Once dipped in chocolate, let cool before sprinkling with shredded coconut.
I like to keep these in the freezer, the fridge is fine as well (I wouldn’t recommend leaving them out. Keeping them cool is best to keep from melting.)
Bill and I had some left over dark chocolate when all the nut butter balls were finished, so not to waste it, I threw a handful of raw almonds in the pot. We gave them a few stirs to makes sure they were all coated, and spread them out on parchment paper to cool. Once cooled, we put them in the freezer to harden. Quick treat bonus with left over ingredients!