I’m so excited to start back blogging AND to start back on my 35th birthday weekend makes it even better!
We are finally ready to BLOG ….except this time through my own website!! You can go to www.riversgainspoletti.com to see all the new and latest post or sign up with your email to have it sent directly to you. PS you get a 15% off code when you do that…who doesn’t love a discount? The Fall 2018 Collection will be up very soon for you to shop!
As you all know or maybe you don’t know but my company is based off being better and doing better! We love to sell awesome artworks, clothes, and more but above all we want to inspire you and help you! I have had many messages asking for recipes and more motivation from you all…. so here it goes!! It will be a little rocky getting back into it so hang in there with me!
Now, lets go ahead and get to the good stuff….RIGHT?
I’m starting you guys out on something that is AMAZING…….yes AMAZING……
I happened upon these in the grocery store and I bought a package and fell in love with them….only problem they were expensive and the nearest store that sold them was 2 hours away…….SO what’s a girl to do except flip the label over and try to recreate these babies RIGHT? So that is what I did! There aren’t many ingredients and there is very little clean up. These are perfect with a cup of warm coffee or tea, after dinner treat, or as I am rushing out the door and need a quick pick me up.
I am not a fan of cold chocolate but let me just tell you these are ABSOLUTELY DELICIOUS! When you take the first bite there is a crunch of the chocolate and then your teeth sink into a creamy goodness and the combination is just magical…..okay I just ran to the frig to eat one because I couldn’t stand writing about them and not having one!
They are a “healthier/cleaner” version but that doesn’t mean to eat 5 in one day! Control yourselves…I know it’s hard but they still are considered a candy! My entire family loves them and we usually eat one after dinner as our sweet. They still are high in fat and such but we don’t eat these every day. I know they don’t have soy and other words I can’t pronounce in them so I can relax a little more with these. Place these in an airtight container in your refrigerator for up to 2 weeks….that is the longest mine have made it before they are all gobbled up……so they may last longer!
Everything is done in the microwave! It is totally fine if you want to do stove top but that just seems to take a little more effort and
AIN’T NOBODY GOT TIME FOR THAT!
I call these babies………
A CANDY LOVERS DREAM
What you need:
- Mini muffin tin
- Liners or no liners totally up to you (I do it both ways. One will give you a ridge and the other is smooth.)
- Spray (such as pam, if you aren’t using muffin liners)
- 4 Cups Dark Chocolate smashed, morsels, chunks, whatever you like. I usually do morsels. (The dark chocolate I like a higher percentage of Cacao in it to make it healthier. If you are someone just starting out on dark chocolate I would suggest to start at a starting point like 50% cacao and work your way up as your taste buds adjust)
- 1/2 TBSP and 1 TSP Coconut oil (I use a virgin coconut oil. Unrefined and cold pressed)
- 1/4 tsp Salt (I prefer sea salt flakes)
- 10 oz Almond butter (I prefer Barneys Almond Butter Smooth) You could substitute a powdered peanut butter made with water (be sure to make it a little firmer and not runny) and really save big time on calories and fat. You will save approximately 1070 calories in this recipe by changing the almond butter to powdered peanut butter) Peanut butter is an inflammatory so I only have it every once in a while each month. The next time I make these I will change the almond butter up for the the powdered peanut butter)
- 2 TBSP Honey ( I prefer raw and unfiltered below are two brands I use)
With all my ingredients I try to make sure they contain no or very little soy and that they are organic.That is not always the case but I try to feed my family the best of the ingredients. I know it is expensive so do what you can do and put your money towards the ingredients that really matter if they are organic or not. Start reading labels and understanding what is going into your bodies. I try to do about 90 percent gluten and dairy free and about 95 percent soy free because of my hashimoto’s. The rest of my family are lower than that but I still try and limit those ingredients due to a sensitivity in dairy plus gluten and soy aren’t the best for our bodies. My children have a chance of developing an autoimmune disease since I have it so I work hard at reading labels, but please don’t get me wrong they do have their Little Debbie’s every once in a while!
- Place your liners in the mini muffin tins or spray lightly with Pam if you aren’t using liners.
- Drop the 1/2 TBSP coconut oil, dark chocolate, and 1/4 TSP sea salt in a microwave safe bowl and heat (I prefer the microwave but you may melt the chocolate in a double boiler on the stove) stopping and stirring occasionally until melted.
- To make the almond butter mixture place almond butter in a bowl with the 1 tsp of coconut oil, honey, and a dash of salt. Stir and heat in the microwave for 10-15 seconds and stir again.
- Spoon just enough chocolate to cover the bottom of the mini muffin liners or the lightly sprayed with Pam tin. Spoon just a small portion of the almond butter mixture on top of the chocolate. Now pour just enough chocolate over the almond butter. You may have to pat the almond butter down just a bit.
- Once you have filled all the muffin tins that you can place in the refrigerator for 1-2 hours until they are hard. Once they have hardened you pop them out and place them in an airtight container in the refrigerator. You can store with or without the muffin liners. This will make approximately 39 chocolates. PLEASE adjust these to fit your taste buds! You may prefer less almond filling or less chocolate or a little more salt! Do what makes your taste buds happy! Recipes aren’t one size fits all! Each family and person is different so please take this recipe and make it yours!
*Please note these will melt if left out of the refrigerator too long.
*If you would like to make these with less chocolate and more almond butter just place the almond butter on the bottom of the mini muffin tin and top with the melted chocolate. Once they have hardened in the refrigerator it would be best to place them on a small piece of wax paper in layers in the air tight container so they don’t stick together.
*Just because they are a better version doesn’t mean you should eat 5 of these in a day. So please remember your portion control…..which is very difficult with these.
As far as an estimated calorie count on each cup , I’m not a mathematician……..but here it goes………
125 calories per candy using almond butter and based off a 60% Cacao chocolate
97 calories per candy using powdered peanut butter and based off a 60% Cacao chocolate
and please let me know what you think of these!