These delicious little nuggets of chocolatey goodness are made with almond meal, cocoa powder, and coconut oil. They’re perfect to make ahead for Valentine’s Day, as you keep them in the freezer until you’re ready to serve them.
These are adapted from a recipe by Portland nutritionist Andrea Nakayama. I hope to share her original recipe and some Q & A with her in the near future. You’ll need a silicone mold for these, or you can line a small pan with parchment paper and cut them into squares.
Makes 24 yummies (about 100 calories each, in case you were wondering)
1 C. (120 g) almond meal
1/2 C. (125 ml) coconut oil
1/4 C. (60 ml) brown rice or agave syrup
1/4 C. (30 g) cacao nibs
2 T. (10 g) cocoa powder
1 T. (15 ml) vanilla extract
1 t. (2 g) smoked sea salt
Melt the coconut oil. Add all the other ingredients and mix well. Pour into silicone candy molds or ice cube trays, or a pan lined with parchment. Freeze until solid. Store in a ziploc bag in the freezer until ready to serve.
Notes: Diabetics should use agave syrup for these. While these are not without sugar, agave syrup is a low-glycemic product. If in doubt, always ask your doctor or nutritionist. These are grain-free with agave syrup, and are raw if you just barely warm the coconut oil and choose raw versions of the other ingredients. People with heart disease should avoid coconut oil. Cacao nibsare the broken pieces of the cacao bean after drying and roasting. When ground, they create the creamy base for chocolate candy, known as cocoa mass. If ground and processed, they separate into cocoa powder and cocoa butter. They have a crunchy, astringent taste that offsets the creamy sweetness of these treats, and because they are close to their natural state, offer all the health benefits of chocolate. If you can’t find cacao nibs, chopped semi-sweet chocolate chips or unsweetened carob chips are both reasonable alternatives, although you might want to reduce the sweetener in that case.