Monday, January 24, 2011
Chocolate Almond Bites
I love chocolate covered almonds...anytime any kid is selling them for school fundraising projects I am more than happy to help them out by buying a box or two.
Left over from a previous cooking project, I had a bag of almond flour (ground almonds) that I wanted to make use of ...but how? The answer struck when I was browsing other food blogs. Carolyn over at All Day I dream about Food created a great gluten free recipe for Peanut Butter Cookie Dough Truffles that look delicious. And her recipe inspired me to try my own version. Instead of peanut butter, I used almond flour or meal and low fat cream cheese in place of the butter.
I loved the result. The mixture stays fairly soft and their small size means they can be popped in your mouth and sinfully enjoyed. The mix of almonds and chocolate simply can't be beat!
5 tbsp low fat cream cheese
6 tbsp almond butter
1/4 cup powdered sugar (icing sugar)
1 cup almond flour/meal
1/2 tsp ground cinnamon (I use McCormicks)
1-1/2 cups chocolate, melted
2 tsp vegetable shortening (optional)
What to do:
Line a baking sheet with a silpat or wax paper. Place a cooling rack on top.
Heat cream cheese and almond butter in microwave until creamy when stirred together (30 seconds - 1 minute).
Transfer to larger mixing bowl and add sugar and almond flour. Mix until well combined (by hand or with mixer).
Using a small 1-inch dough scoop (or a teaspoon) place balls on rack. Your mixture should yield 18- 22 balls depending on their size.
Place chocolate in heat prood bowl and microwave for 30 seconds. Stir. Continue to repeat but for 20 seconds until chocolate is melted.
Carefully dip bottom of a ball (if using scoop they will be half a ball shaped) in chocolate and put back on rack. With a spoon pour chocolate over top of ball and coat completely. Repeat until all balls are coated. If desired, add a sprinkling of salt or drizzle contrasting coloured chocolate on dipped balls.
Refrigerate or freeze until ready to use (at least an hour).
I think they taste best when consumed within a day.
The vegetable shortening will add a nice sheen to the chocolate but I prefer it without.
If you spoon too much chocolate over balls they might form a thick layer of chocolate over the cooling rack wires - a pain to remove but still delicious!