Chocolate

Chocolate Covered Almonds [Guest Post]

Today you’re getting one of my favorite snacks ever from one of my favorite bloggers ever, Erin from The Almond Eater. I didn’t even tell her to make these! She reads minds, I guess. If you’re not familiar with her, I’m sure you’ll love her immediately. Erin is as goofy as I am, and I love that she lives near me! Another blend (blogger + friend) match! Take it away, gurrrrrl. 

Hi guys! I’m Erin and I blog over at The Almond Eater. When Angela asked me to guest post, I paused and thought, ehhhhhhhhhhhh. I’M KIDDING, I didn’t have to think about it for one second. Ang and I both live in Pittsburgh and have recently become blogger-turned-friends, which is kinda cool. [editor’s note: um, only kinda cool, Erin?? jk.]

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So anyway, my blog is called The Almond Eater because I’m obsessed with almonds. The funny thing is that I usually prefer them raw. They’re just so. darn. good. But if I had to choose another way to have my almonds, I’d choose chocolate covered.
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I have no idea when my almond obsession started… I believe it was a few years ago… but I learned rather quickly that chocolate covered almonds are a food that I absolutely cannot keep in the apartment. Yeah, they’re in the same category as Nutella. What category is that? It’s the if-I-have-these-in-the-house-I-will-eat-all-of-them category. It’s bad, but also so good.
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Try to find me someone who doesn’t like chocolate covered almonds. Just try! Oh, and people who are allergic don’t count–sorry guys.
I had never made chocolate covered almonds before but, as you’d imagine, they’re pretty easy to make. Just see for yourself, and thanks for reading!
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Chocolate Covered Almonds

Ingredients
  • 1 cup raw almonds
  • 2 tsp coconut oil
  • 2 tbsp raw cacao (cocoa powder will work too, but the raw cacao gives them a richer flavor)
  • 1/4 cup chocolate chips
Directions 
  1. Place the almonds in a mesh strainer overtop of a bowl.
  2. Sift the cacao through the almonds so that they are covered but that the bowl underneath the strainer catches the leftover cacao.
  3. Melt the chocolate chips and coconut oil in a microwave safe bowl for 30 seconds-1 minute.
  4. Pour the melted chocolate overtop of the almonds, making sure they are evenly coated.
  5. Line a baking sheet with parchment paper and spread the almonds onto the paper.
  6. Place in the refrigerator just long enough for the chocolate to harden onto the almonds.
  7. Enjoy!

More places to find Erin:
Twitter: @TheAlmondEater
Facebook: The Almond Eater
Instagram: @erin_thealmondeater
Pinterest: The Almond Eater
Email: thealmondeater@gmail.com

Questions of the Day:
>> Have you ever made homemade chocolate covered almonds and/or nuts?
>> What’s your favorite flavor of specialty almonds?

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Double Chocolate [hidden beet!] Muffins

I’m not joking when I say that I’ve been trying to get this recipe blog-ready for like… three months. It’s become a slight obsession that I’m almost embarrassed by. I say “almost” because, if you know me by now, you have just come to expect these things. I like to hide vegetables in baked goods, dinners, under my bed.

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I was joking about that last one. I’m not trying to attract anything that doesn’t have a six pack to my bed. HAHA I’m joking about that, too. Promise.

Well, now that I’ve sufficiently made things kind of awkward here, let me tell you about these wonderful baked goods. You could trick a five year old into eating vegetables with these. You could also trick a fifty year old into eating vegetables with these (I did!). These babies are family-approved. I mean – they’re double chocolate muffins. You really can’t go wrong.

Double Chocolate [hidden beet!] Muffins - Nutty for Life

My dad almost didn’t believe that I snuck beets in there, which made me really proud of myself. Make these ASAP. You’ll get a little dose of vitamins and a good chocolate rush. You can have your chocolate and your vegetables, too.

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Double Chocolate [hidden beet!] Muffins

Makes one dozen muffins
Adapted from Sally’s Baking Addiction

Ingredients

  • 1 c. oat flour (just grind down oats)
  • 1/2 c. coconut palm sugar
  • 1/2 c. cocoa powder
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1- 14.5 oz. can no salt added sliced beets, drained and rinsed
  • 2/3 c. 2% Greek yogurt
  • 2 eggs
  • 2 tbsp. maple syrup
  • 2 tsp. vanilla extract
  • 1/2 tsp. apple cider vinegar
  • 2 tbsp. coconut oil, melted
  • 1/2 c. chocolate chips

Directions

  1. Preheat oven to 425 degrees.
  2. In a bowl, mix together all dry ingredients, except chocolate chips.
  3. In a high powered blender or food processor, blend down beets and greek yogurt until completely smooth.
  4. Transfer to a different bowl and add the rest of the wet ingredients.
  5. Slowly add the wet ingredients to the dry ingredients, mixing until well-combined, but do not over mix.
  6. Stir in chocolate chips.
  7. Prepare your muffin/cupcake pans with non-stick spray (I used coconut oil spray).
  8. Fill tins (no liners!!) 3/4 of the way.
  9. Bake muffins for 5 minutes, then turn the heat down to 375 degrees for 13-15 minutes. A toothpick will come out clean when the muffins are done.

Questions of the Day:
>> What was the last baked good you made?
>> Do you prefer muffins as breakfast or a snack? 

More places to find me:
Twitter: @angiggy
Facebook: nuttylifeang
Instagram:@angiggy
Pinterest: Ang @ Nutty for Life
Email: nuttylifeang@gmail.com

Very Cherry Brownies

I’m single.

That should come as no surprise at this point, but I’m just letting you know for the record (or if you know any cutie patooties). I’m not one of those debbie downers who can’t stand to see other people be happy on Valentine’s Day, though – it’s actually quite the opposite. I love to see my friends, family, and really anyone else treat their loved one with a little extra somethin’ somethn’ on this holiday.

A few years ago, one of my friend’s boyfriends wanted to leave a surprise for her outside her dorm door for Valentine’s Day. He needed let into our building, and I was more than willing to oblige him. When I saw the bouquet he brought her, I became really giddy. I’m the same way when I catch my friends and their guys or girls sneaking loving looks or whispering inside jokes. I’m happy when my friends are happy.

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That’s what I’m celebrating today: the little extra somethin’ somethin’ we can all do for our loved ones. What better way to celebrate this day of L-O-V-E than with some chocolate and cherry in the form of brownies? And the best part? These brownies are hiding a sweet little extra somethin’ somethin’ in them as well. 😉

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Very Cherry Brownies

Makes about 15 small brownies

Ingredients:

  • 1 c. beets, roasted
  • 1 c. frozen cherries, thawed
  • 1 banana
  • 2 eggs
  • 1/4 c. honey
  • 1/2 c. unsweetened cocoa powder
  • 1/8 tsp. sea salt
  • 1/8 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 tsp. pure vanilla extract
  • 1 tbsp. melted coconut oil
  • 4 tbsp. almond meal

Directions:

  1. Preheat oven to 350 degrees.
  2. Prepare an 8×8 pan by greasing with coconut oil.
  3. In a food processor or high powered blender, purée beets and cherries.
  4. Add banana to food processor. Pulse until combined.
  5. Add eggs and honey. Process until smooth.
  6. Add cocoa powder, salt, baking soda, cinnamon and vanilla. Pulse until combined.
  7. Add coconut oil and almond meal, mixing until the almond meal is incorporated.
  8. Bake for 35-40 minutes. Brownies are done when a toothpick in the center comes out clean.

I made these brownies especially for Davida’s “The Great Valentine’s Day Healthy Bake-Off.” Make sure you head over to her link-up to see all the other love-themed treats!

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HAPPY VALENTINE’S DAY! I love you all. xoxo

Question of the Day:
>> What are you doing to celebrate today?