Bill and I love chocolate! I’m not sure who is more of a chocoholic, Bill or myself, but it is fair to say that we are both up there with the best of them. I try to avoid chocolate more than Bill (I wasn’t blessed with his killer metabolism), but it is a wonderful indulgence from time to time.
Since cutting sugar from our diets, we now get most of our sugar from natural sources such as fruit, honey, maple syrup, or yacon syrup. Our taste palates have really changed. We definitely cannot stomach the highly processed chemical candies that we used to love so much. Bill, lover of all things Reese’s, and me, a previous peanut m&m; junkie, can’t handle that kind of sugar these days. We both still love the mixture of chocolate and nuts, but now on a more natural, less sweet scale. That is what brought us to today’s recipe.
I have been telling Bill for a while that after eating primally for so long, the next time he tries a Reese’s cup all he will taste are the chemicals. We decided that we wanted to put together a simple candy recipe for a ‘Reese’s’ style treat, in a more ‘Primal’ fashion. After some quick thinking on how to execute this dish, we were off in search for some chocolate candy molds
. We found ours at an amazing kitchen store called ‘In The Kitchen’. Bill and I have gone to this store a few times and walked around the aisles drooling over everything, mentally putting it all on our wish lists for future kitchen adventures. A key part to making this candy was how we applied the chocolate to the molds. We used a medium sized paint brush. Bill and I are both artists, so it was fortunate for us that I had a new brush, never been used, handy for us. Sorry watercolors, that brush gets the chocolate! For any of you foodies out there that don’t have random watercolor brushes in your home, any arts and crafts store such as Michaels, or Joann Fabrics should have what you need. On to the candy!
- 1 cup Enjoy Life Semi-Sweet Chips (the darker the chocolate the better, but these allergen-free chips are quite delicious)
- 1/2 cup Almond Butter (Our preferred almond butter is the Trader Joe’s brand. This brand is raw, and comes in crunchy or smooth. Bill and I prefer the flavor over roasted almond butter.)
These treats were delicious! They had just the right amount of sweetness from the dark chocolate, with the perfect mix of gooey nut butter in the center – which never seemed to freeze. These are great to keep in the freezer for a healthier sweet treat indulgence, or a quick dessert option for a house party. Give these a shot, or try a twist of your own.