Oh, hey. Long time no see! I pretty much have been locked up in my own little cave of J&PB for the past few days, up to my eyes in HTML codes, widgets and plugins. And I can officially say now that www.jesusandasideofpb.com is MINE! *happy dance*
As I mentioned here and here, I have some big hopes for J&PB this year, and this was something that I have thought about doing for a while now. Hooray!
My fabulous RA often has these at our hall gatherings and of course I'm the one that flips the bag over and reads the nutrition label.
Now, let's get something straight. They are the most delicious little punks around, and I will not "pass" on them when they are in front of me.
Howeverrrr, I just can't bring myself to eat handfuls of them, no matter how scrumptious they might be, and that's where my recipe comes in!
These are perfect for those I-need-chocolate-and-I-need-it-now-and-why-don't-you-throw-some-coconut-in-there-too-and-some-almonds-because-life-is-all-about-balance moments.
Don't act like you've never had one of them...
Chocolate Coconut Almonds
Author: Lauren McGinnis
Prep time:
Total time:
Serves: 1
A purer take on the processed candy from the stores.
Ingredients
1/4 cup natural almonds
1/4 cup milk or dark chocolate chips
2 T coconut butter
Instructions
Place almonds separate from each other on a baking sheet or parchment paper. Set aside.
Melt chocolate chips over low heat.
Stir in 1 T coconut butter into melted chocolate.
Drizzle mix over almonds carefully.
Crumble the other tablespoon of coconut butter over the covered almonds.
Place in refrigerator for about 30 minutes to let the chocolate harden.
Break up and enjoy!
Notes
This recipe makes about 1/2 cup of almonds. Adjust the recipe as you may.
3.2.1275
And now I'm off to pack for CANADA tomorrow! Have a great weekend y'all!
