I’m quite sure I am not alone in this confession of intense love for any combination of peanut butter and chocolate. I’m surprised I’m not grotesquely overweight by now but with the food I eat on a regular basis. But anywho, the treat shown above is a healthier version of the classic Reese’s Cup though I still advise against gorging, as tempting as that may sound. This is a lengthy process so make a lot and as always enjoy!
1 cup raw almonds
1/8 cup honey
Dash of sea salt
1/2 tbsp vegetable oil
1/2 tbsp honey
1 bar of 70% dark chocolate
Melt the chocolate in a saucepan. Once melted, pour half the chocolate onto parchment paper, spreading it out into a 1/4-inch thick layer. It should as thin as the bar was before melting, which means it had enough thickness to hold its own when hardened.
Put the chocolate spread into the freezer. While the chocolate hardens, it’s time to roast the almonds. Spread the almonds over a baking sheet lined with parchment paper.Massage 1/8 cup of honey and a dash of sea salt into the almonds until each one is evenly coated.
Spread the almonds so that each has its own place on the parchment paper. This will ensure equal roasting. Broil the almonds in the oven on medium (or low), keeping an eye. This process will only take under 5 minutes, so don’t go anywhere.
Keep an eye on the almonds and move them around with spatula so they wont burn. Once finished, they should golden brown. Along with 1/2 tablespoon of vegetable oil and 1/2 tablespoon of honey, food process the cooled almonds until the mixture sticks together. At first it will become mealy but will soon clump.
Form an almond “patty” with your hand, placing it on the frozen chocolate to cover its area, leaving about 1/2 – 1 inch width from the almond mixture to the edge of the frozen chocolate. Warm up the rest of the melted chocolate so that it spreads easily, topping the almond layer evenly, making sure to “seal” the edges so that the melted chocolate meets the frozen chocolate.
Pop back into the freezer until hardened – about 30 minutes.