Valentine’s Day is upon us folks! And with it comes the usual push of manufactured, blah candies and chocolates. No offense to those who enjoy them, but they’re just not my thing.
Anywhoo . . . I thought it would be timely to share with you a homemade chocolate treat you can really spoil your significant other with this year. Today’s recipe is so unbelievably simple, it’ll take you less time to make them than it would to find your car keys. No joke.
All you need for this recipe is six ingredients and about 15 minutes. The simplest way to make them (and my favorite way) is in a silicone treat mold. You can find the one I use here. If you’re really into racking up some bonus points, you could opt for the heart shaped ones. 😉 If you don’t have or want a mold, a mini muffin pan will do. But, I’d recommend using some paper liners, if you go that route, to make the extraction process easier.
The whole process is done in a handful of quick steps. You begin by melting your coconut oil. If your microwave has a “soften/melt” option, just follow the same settings you would for melting a stick of butter. Then, you add the cocoa powder, maple syrup and salt, and whisk them together to complete the chocolate component.
Then, literally all you have to do is three layers. Layer one: 1 tsp of the chocolate. Layer 2: three almonds and a few pieces of chopped dried cherries (or other dried fruit of your choice). Layer 3: another teaspoon of chocolate. DONE.
After a quick 10 minutes in the freezer, these babies are ready for indulgence! After you try them, you’ll wonder why it took you so long to make your own dark chocolate!? They are so customizable, too! Don’t like almonds? Use peanuts, or cashews, or, HECK, skip the nuts and just do the dried fruit if that’s your thing. So. Many. Options!
You know I’m all about nutrition and all that. I love to showcase my recipes’ strengths in this area. But in this case, let’s be honest, there’s not a lot to talk about. But that’s ok, ’cause, it’s a treat!
Instead, what we could talk about are all the ingredients these DON’T contain:
- corn syrup
- fillers (gums, colors, additives, etc.)
- trans fat
And, with only 2g of sugar (from maple syrup) and 25mg of sodium per square, I’d say that’s a pretty darn good deal! They certainly aren’t lacking for flavor or that dark, melty richness you want/need in chocolate. All that goodness has stayed put!
So tonight, after you finish writing up your Valentine’s Day cards, put a batch of these in the freezer. Better yet, make them BEFORE you write those Valentine’s Day cards, so you can test one (AHEMthree!) as you work. 😉
I hope you all have a wonderful Valentine’s Day tomorrow. Try these out, and comment below with your thoughts! Also, if you’re on Instagram, I joined up a few months ago and would love and appreciate a “follow” over there 🙂 And, if you do make these (or any of my other recipes), be sure to use #foodbodybliss, so I can see your versions of my recipes! It’d truly make my day! ❤️❤️
Cherry Almond Chocolate Squares
Got 15 minutes? Then you have time to make these incredibly easy, decadent homemade chocolates.
- 2 oz coconut oil (about 1/4 cup), melted
- 3 tbsp unsweetened cocoa powder
- 1 tbsp 100% pure maple syrup
- pinch pink Himalayan salt
- 36 raw almonds
- 15 g dried tart cherries (about 12 pieces), chopped into quarters
In a small bowl, add melted coconut oil, cocoa powder, maple syrup and salt. Whisk together until smooth.
Select a bite-size silicone treat mold (mine is 1.5 in x 1.5 in squares). A mini muffin pan would work too, just be sure to line it with paper mini cups.
Fill 12 of the treat cavities with 1 teaspoon of the chocolate mixture.
Next, drop 3 almonds and 4 pieces of the chopped cherries into each cavity.
Finish each chocolate by topping with another teaspoon of the chocolate mixture.
Place the chocolates into the freezer to set for 10 minutes.
They are now ready for indulgence!! They are best stored in the freezer.