Another pumpkin recipe, you ask? Yes, I apologize. I go all out when it comes to fall and holidays and anything themed. Our Halloween decorations were up in my apartment in early September. I just…love it.
Even if you’re not a fan of pumpkin, these small bites will satisfy your sweet-loving taste buds. The spices in this recipe are subtle, yet they complement the chocolate and almonds perfectly. You’ll get a whole lotta crunch with that creamy white chocolate. Delish.
I came up with this recipe after taste-testing these at Costco. I popped a few bites in my mouth haphazardly has I perused the aisles. Crunch….crunch…hello taste buds! What was this delicious sensation in my mouth and how could I get more? I maneuvered my way over to the snack aisle and immediately decided I could:
- make these myself
- make them healthier
[fist pumps in aisle]
Off to buy raw almonds, I went (thank you Costco for selling raw almonds at an incredibly affordable price.) I knew that covering each almond with chocolate would most definitely surmount to a giant stomach ache after eating just a few, so I opted to make almond bark instead. I made sure to jam-pack as many raw almonds as I could into the chocolate before freezing them. You know, to convince myself that this is a ‘healthy’ snack since the almond to chocolate ratio increased 😉
Side note: Raw almonds are actually super good for us. They are healthy monounsaturated fats and can help reduce the amount of Low-Density Lipoprotein (LDL) (check out this → post for details on LDL) in the body and therefore, help to reduce the risk of heart disease. Almonds are high in protein and fiber and are great go-to, easy snacks that help keep you full between meals. Trader Joe’s sells pre-packaged snack pack of almonds if you’re looking for convenience. Or, you can buy full bags there as well and they are typically less expensive than what I’ve seen at other grocery stores.
Okay, back to chocolate:
Looking for a hostess gift or a fun treat to share in the office? Bring these – I promise they will be a hit. Make sure to keep these in the fridge in an airtight bag when storing – I’m still munching on mine a week later!
- 1 cup raw, unsalted almonds
- 1 12-oz bag white chocolate chips
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves[br]
- 1 baking tin
- parchment paper
- Line a baking sheet with parchment paper
- Using a double boiler (or [url href=”http://www.cookingforengineers.com/recipe/98/Condensed-Milk-Fudge”]this technique[/url]), melt the chocolate
- Add the spices
- Spread the mixture out on the baking sheet and smash the almonds into the chocolate (note: my chocolate/spice mixture was pretty thick when I made this. if yours is too, don’t worry!)
- Place in freezer for 10-15 minutes