Whoever said January shouldn’t include dessert was out of their minds.
Ok well, I do not technically know if anyone has ever actually said that, but I know people think it and those people are out of their gosh darn minds.
Everybody needs a little chocolate to get them through the week. Now there is even research showing that chocolate, especially dark chocolate, has been proven to be crazy healthy. (Maybe just not in the amounts we consume it around here – Oops!).
Seriously though, if this isn’t a healthy dessert then I do not know what is.
Believe it or not these kind of treats, the ones with minimal ingredients, minimal prep time and general simplicity are the ones we eat on a daily basis. Don’t get me wrong, I am not trying to tell you that I do not love the occasional indulgent milk chocolate truffle brownies, hot chocolate french toast and S’mores Mousse Cups because I totally do.
But simple bites like these are something that my family craves after almost every meal.
They are not overly sweet, which means you won’t end up going through your day, or around here – to bed (we eat dinner super late), on a major sugar high.
You also don’t have to feel an ounce of guilt.
After all, how could you?
Let’s just talk about what’s in these bites for a second.
First, there’s the coffee roasted almonds. Hello major antioxidants!
Oh, and I should probably mention that the only reason this idea came about was from this bark that I made only a few short weeks ago. My family fell head over heals for this, so I knew I had to recreate something – ASAP, using those coffee roasted almonds. Obviously, adding peanut butter was the next best thing.
They are a lot like a healthified K-bar or even a buckeye, but nah, more like a healthified K-Bar with a giant kick of coffee!
And well… that is dang good combo.
These bites are also packed with oatmeal, ground flax, peanut butter and lots of good for the body (ah and my sanity) dark chocolate.
They come together in the blink of an eye, which means they will be heading towards your mouth in no time. Yes, you do have to roast the almonds, but the the bites themselves are no bake. You can keep them in the fridge or in a cool pot in your kitchen, but I personally love them straight out of the fridge.
So you should probably just hop on out of that chair you’re sitting in and head on over to the kitchen. New Years Eve was like three days ago and I have a feeling that for a lot of you that may have been your last dose of chocolate. Three days is just too long……
And this chocolate is just too good… and good for you!
- 1/2 cup raw almonds
- 3 tablespoons freshly ground coffee beans
- 1/2 tablespoon unsweetened cocoa powder
- 1 tablespoon coconut oil, melted
- 2 teaspoons vanilla extract, divided
- 1 teaspoon sea salt, divided
- 1 cup creamy peanut butter (swap almond butter for a peanut free version)
- 1/2 cup honey, add 1/4 cup more if you like a sweeter version (use agave nectar or brown rice syrup for a vegan version)
- 2 1/4 cups old fashioned oatmeal (use gluten free oat for GF version)
- 1/2 cup ground flax seeds
- 6 ounces ounces dark chocolate, chopped, divided (or more if your heart desires!)
Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silpat. Pour the almonds onto the baking sheet. Roast, the almonds halfway through, until the almonds are fragrant, about 10-12 minutes. Watch closely to make sure they don’t burn. In the meantime mix together the coffee grounds, cocoa powder and 1/2 teaspoon salt. Add the melted coconut oil and 1 teaspoon vanilla to a small bowl. When the almonds are done roasting toss the nuts with the coconut oil and then toss them with the coffee. Toss well, making sure the coffee grounds evenly coat the almonds. It will seem like a lot of coffee, but this is what you want! Roast the almonds until the coffee is fragrant and the almonds are starting to become crisp, about 10 minutes. Remove from the oven and let cool.
Again, line a baking sheet with parchment paper or a silpat and set aside. Add the peanut butter and honey to a microwave safe bowl. Microwave for 30 seconds just to melt the peanut butter a bit. Add one teaspoon of vanilla and stir the mixture until smooth, set aside. To a medium size mixing bowl add the oatmeal, ground flax seeds and salt. Now pour the peanut butter mixture over the oatmeal mixture and mix well. If the mixture is warm, cover the bowl and place it in the fridge for 15 minutes or so. Once the mixture is cool fold in about 2-4 ounces of chopped dark chocolate. I probably did closer to 4, but we like things extra chocolatey around here. Roll the mixture into balls, about 1 1/2 to 2 tablespoons in size, and then flatten the balls into circular disks about 1/2 inch thick and place them on the prepared baking sheet.
Grab the the almonds and sprinkle some of the roasted coffee grounds over all of the bites. Add 3-4 almonds to each bite pressing them gently into the bites.
Add the remaining chopped dark chocolate (at least 2 ounces) to a microwave safe bowl. Microwave the chocolate on 30 second intervals, stirring after each, until melted. This took me about 1 minute. Drizzle the melted chocolate over the the almonds and then sprinkle the bites one more time with any leftover roasted coffee beans if desired. Place the pan in the freezer for 5-10 minutes to allow the chocolate to harden. Store at room temp or in the fridge. My family personally likes these straight out of the fridge!
Oh and ah, duh – it’s Friday. Chocolate is a must.
If you make this recipe, be sure to tag your photo #halfbakedharvest.