Tag: Dark Chocolate

Chocolate Dipped Almond Butter Banana Bites

Chocolate Dipped Almond Butter Banana Bites

chocolate-dipped-almond-butter-banana-bites

Chocolate Dipped Almond Butter Banana Bites

These chocolate dipped almond butter banana bites are a delicious and healthy treat perfect for any time of day!

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Chocolate Dipped Almond Butter Banana Bites

You could make these using any nut butter you like. I made them using homemade coconut maple almond butter.

Ingredients
  • 3 large bananas
  • ⅓ cup nut butter of choice
  • ½ cup melted chocolate of choice (dark chocolate has anti-oxidants)
Instructions
  1. Slice bananas into slices about ¼-1/2 inch thick.
  2. Spread a little nut butter onto a slice and sandwich two slices together.
  3. Place on wax paper on a cookie sheet and freeze until solid, at least an hour.
  4. Melt chocolate in a double boiler and remove frozen banana bites from freezer.
  5. Dip each banana bite in chocolate and place back on wax paper. Freeze for another hour.
  6. Transfer and keep in an airtight container in the freezer for up to 2 weeks.
Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe, A Healthy Snack!

Dark Chocolate Sea Salt Almonds Recipe
A Healthy Snack!

These were inspired by a carton of Trader Joes sea salt & turbinado sugar chocolate almonds. Have you ever tried them before? If so, you know the struggle.

A chocolate treat to feel good about!

Turns out, making them at home is cheaper. I don’t know if that is a wonderful or dangerous thing. And homemade always tastes better than store-bought.

The number one ingredient is almonds. Since there are so little ingredients in this snack, make sure you’re using high quality almonds, chocolate and salt. Blue Diamond Almonds are a great choice. Fresh, unsalted, nutrient-dense whole almonds. Doesn’t get much healthier than that! And now, the chocolate.

Dark-Chocolate-Sea-Salt-Almond-Recipe

I’d like to take a dip in there myself!

Remember, quality ingredients are key. Use pure chocolate (not chocolate chips). I opted for bittersweet chocolate, but semi-sweet works just as well. If sweeter chocolate is more your style, milk or even white chocolate works too.

A helpful tool is this 3-piece dipping tool set. I use the 3-pronged tool for these to help lift the almonds out of the chocolate pool and shake off as much excess chocolate as I can. It helped me separate the almonds so I wasn’t left with chocolate almond clusters– rather, individual chocolate almonds.

The finishing touch is a sprinkle of sea salt and Sugar In The Raw sugar. Any coarse sugar will work. I love the added crunch the sugar gives and the way it balances the flavor of the sea salt. The nuts are wonderful simply coated in chocolate, but the light sprinkle of sugar & salt turns them up about 10 notches.

Blue-Diamond-Almonds

Only 4 simple, convenient ingredients transformed into something extraordinary. And within minutes too! Plus, they’re a great source of protein, energy, and let’s not forget all that glorious sweet and salty crunch.

Yield: 1 and 1/2 cups

Prep Time: 25 minutes

Total Time: 1 hour

Making-Dark-Chocolate-Sea-Salt-Almonds

Ingredients:

  • 6 ounces bittersweet or semi-sweet high quality chocolate
  • 1 and 1/2 cups Blue Diamond Almonds whole almonds (raw and unsalted)
  • sea salt
  • turbinado sugar, Sugar In The Raw (or any coarse/raw sugar)

Directions:

Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Melt the chocolate in a double boiler or very carefully use the microwave. For the microwave, place the chocolate in a medium heat-proof bowl. Melt in 30 second increments, stirring after each increment until completely melted and smooth. Alternatively, you can temper the chocolate. If tempering, do not store finished nuts in the refrigerator.

Stir the almonds into the chocolate, making sure to coat each one. Using a dipping tool or a fork, lift the almonds out of the chocolate one by one or only a couple at a time (you don’t want them all sticking together!), gently tap the tool/fork against the side of the bowl to release excess chocolate, and place onto prepared baking sheet. Repeat with remaining almonds.

Sprinkle almonds with a little sea salt and turbinado sugar, then allow chocolate to completely set. I placed the baking sheet in the refrigerator to speed it up!

Store chocolate covered almonds in the refrigerator for up to 4 weeks.

Additional Notes:

For extra flavor, try toasting the almonds first! Simply spread them out onto a large baking sheet and bake for 10-12 minutes at 300°F (149°C). Allow to slightly cool before coating with chocolate.