I know you may be saturated with sweets and holiday indulgence, but these nut bites are not only a delicious sweet, treat and gift, but they are completely nutritious! Only pumpkin seeds, almonds, walnuts, a little honey, butter, ghee or coconut oil and some antioxidant worthy dark chocolate. If you have already soaked your nuts and seeds, as I mentioned, you are ready to go. Enjoy and share! And all good blessings for an abundantly wonderful 2018!
Chocolate-Dipped Nut Bites
Yield 64 squares
A healthy energy snack that crosses over to a fancy dessert or a fabulous holiday gift, if you can get them into a box and delivered before they’ve disappeared!
- 1/2 cup honey
- 2 tablespoons butter, ghee or coconut oil
- 1 cup almonds, coarsely chopped (preferably soaked and dehydrated)
- 1 cup pumpkin seeds, coarsely chopped (preferably soaked and dehydrated)
- 1 cup walnuts, coarsely chopped (preferably soaked and dehydrated)
- 41/2 oz. bittersweet chocolate, finely chopped
- Fleur de sel or fine sea salt, and a flaked salt, such as Maldon, for sprinkling
1. Line an 8-inch square baking pan with parchment paper; set aside. Have a digital thermometer.
2. Heat honey, butter and a pinch of salt in a small saucepan over medium heat for about 10 minutes until it begins to thicken and turn a deep golden caramel color. It can bubble up suddenly; if so, lower the heat.
3. Fold in the chopped nuts and stir until well-coated. Remove from heat; pour into lined baking pan. Cover with another sheet of parchment paper; press down to form a uniform layer; cool in fridge till hardened.
5. Place square of nut mixture on cutting board; cut into 1-inch square pieces; refrigerate till ready to dip.
6. Melt chocolate in a double boiler. You don’t have to, but it’s nice to temper the chocolate because it makes it glossy and it won’t melt in your hands. To temper, melt chopped chocolate in a double boiler; bring up to about 115°. Remove from heat and let cool to the low 80s°. Stir frequently. Bring chocolate up to between 88° and 91°, by placing bowl on the double boiler for ONLY a few seconds, stirring it; then remove it from the heat; check temperature. It’s now tempered and ready for dipping.
7. Dip one end of each square into the melted chocolate, place on parchment paper-lined cookie sheet; sprinkle chocolate-covered end with a little flaked salt. Refrigerate until chocolate sets. If not using tempered chocolate, store nut bites in fridge in an airtight container.
Courses Snacks, dessert