Beverley Noseworthy - Art, Food & Photography
  • Home
  • WELCOME
  • STUDIO
    • Paintings
    • Wall Hangings
    • Garden Photos
    • Food Photos
  • KITCHEN
    • Blog
  • SHOP

          East Coast            
          Feast                      
​             

​

Almond Dream Delights

4/11/2017

2 Comments

 
Almond Dream Delights Easter eggs
Almond Dream Delights
No-bake (raw) almond yumminess molded in any shape you desire! Easy to make and such a delight to eat! ​
Bunny with Almond Dream Chocolate Treats
This is the week for creating chocolate treats in my test kitchen! And, oh my, this has been such a tasty week already! I challenged myself to create peanut-free yummy treats with a minimum of added sugar of any type. ​

Did you know that it's so easy to make your own chocolate delights? I made five different kinds in just one evening! And best of all, they tasted just as good as they looked! I'm calling this batch Almond Dream Delights. The creamy, truffle-like filling is enrobed in a rich, dark chocolate. The chocolate layer has that awesome snap when you take a bite! Positively dreamy to eat!

But what if you're a peanut butter lover? This recipe should work just fine, but please let me know if you give it a go! Do you have a nut-free kitchen? I'm going to test a variation with soy nut butter soon. 

Although I've molded these chocolate treats into an egg shape, you could use any shape of mold suitable for chocolate making. Don't have a mold? No problem! The filling can be shaped by hand into a ball or egg-shape and then dipped into melted chocolate!

Silicone mold with chocolate treats
Showing the 3 main steps!

Silicone molds and baking cups make it easy to make professional-looking chocolate treats. The photo above shows the treats at three different stages in the making.

Near the bottom of the photo the empty cavities of the mold have been filled with the first layer of chocolate. This layer forms the top of the chocolate treats.

The next five cavities show the filling in place. 

Then at the top of the photo the final layer of chocolate has been added to the treats.

The next step would be to place the mold in the fridge to cool and harden the chocolate. That's it!
Easter eggs just out of the mold
Just out of the mold!

​The filled chocolate treats unmold so easily! You may eat one immediately if you can't wait any longer! They may also be garnished if you wish. In the introductory photos I showed some examples of what you may do with just a drizzle of melted chocolate.
Bowl of hand-dipped chocolate treats
Hand-Dipped Chocolate Treats
The filling is stiff like cookie dough, so you may also shape it into a ball or egg shape by hand. Let cool in the refrigerator a few minutes before shaping to make the process a little easier. In the photo above some of the shaped treats were dipped in melted chocolate. Whichever method you choose, these treats will be YUMMY!   

Picture
 ​ALMOND DREAM DELIGHTS

No-bake (raw) almond yumminess molded in any shape you desire! Easy to make and such a delight to eat! 

AUTHOR: Beverley Noseworthy 
MEAL: Dessert, snack
DIETARY INFO: FODMAP friendly, gluten free, peanut free, vegan
MAKES: 12 treats



INGREDIENTS 

FOR THE TOP CHOCOLATE COATING
  • 1 ounce  (28 g) dark chocolate (or your favourite chocolate)  

FOR THE ALMOND FILLING
  • 3/8 cup (6 tablespoons) almond butter
  • 2 tablespoons cocoa powder 
  • pinch fine sea salt
  • 1 1/2 tablespoons maple syrup 
  • 1/4 teaspoon vanilla extract
  • ​1-2 tablespoons almond non-dairy beverage/milk, unsweetened*

FOR THE BOTTOM CHOCOLATE COATING AND GARNISHING
  • 1/2 ounce  (14 g) dark chocolate (or your favourite chocolate)  
​              
SUGGESTED GARNISHES (Optional) 
  • Drizzled chocolate designs 
  • Chocolate-coated chia seeds
  • Puffed quinoa

METHOD

TO MAKE THE TOP CHOCOLATE COATING

1. Place 1 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but not completely melted. Then stir the chocolate until it has completely melted. (Or use another recommended method to melt the chocolate.)

2. Place a teaspoon or so of melted chocolate in each cavity of a silicone mold** and tilt it so that the melted chocolate coats each cavity completely. You could also use a small spoon to coat each cavity. Place the mold in the refrigerator to cool.


TO MAKE THE ALMOND FILLING

1. If the almond butter is firm, soften it by heating and stirring it in a small saucepan for a few minutes. 

2. In a medium bowl, add the almond butter along with the cocoa and salt. Stir to combine.

3. Add the maple syrup and vanilla extract to the almond butter mixture and stir well to combine.

5. *Then add a tablespoon of unsweetened almond milk and stir well. Add more if needed to help combine the mixture. 

6. Remove mold from the fridge and spoon the almond filling into each chocolate-coated cavity. Pat down the mixture to almost fill each cavity, leaving space for the chocolate coating which you will add next.



TO MAKE THE BOTTOM CHOCOLATE COATING AND GARNISHING​

1. Place 1/2 ounce of chocolate in a microwaveable bowl. Microwave on high for 30 seconds, and then in 10 second intervals if necessary, until chocolate is almost, but NOT completely melted. Stir until chocolate is completely melted.

2. Spoon melted chocolate on top of the filling in each cavity of the silicone mold. Use the edge of a knife or scraper to scrape off any excess. Place in the refrigerator for a few minutes to harden. 

3. Prepare the garnishes if you wish to add any. To prepare the chocolate for drizzling, spoon melted chocolate into a paper cone or small plastic bag and cut off a small tip. Make small designs and/or chocolate daisies by piping melted chocolate on a piece of parchment or waxed paper. Place in the fridge to cool. 

4. Remove chocolate treats from the fridge and gently unmold each one unto a cookie sheet topped with a piece of parchment or waxed paper. 

5. Drizzle on the chocolate garnish, if using. Add chocolate daisies with a dab of melted chocolate to hold them in place. Serve immediately or place in a covered container in the fridge for up to 3 days.


COOKING TIPS 
  • Check the ingredient list on the food packaging to ensure that each food item used in the recipe meets your dietary needs (e.g. gluten free or peanut free).  
  • *You may need to use more or less almond milk, depending on the thickness of the almond butter.
  • **To make equal-size treats use a silicone mold or silicone baking cups to portion, and also shape, the mixture. I used a 12-cavity egg-shaped mold. The mixture is stiff like cookie dough, so you may also shape each treat by hand into a ball or egg-shape if you wish. If shaping by hand, you will need to dip each shaped piece in melted chocolate to coat. Place on a baking sheet covered with parchment or waxed paper and let cool in the refrigerator before serving.

​PER SERVING (One chocolate-coated almond treat)

Calories: 72
Carbohydrate: 5 g  
      Fibre: 2 g
      Sugars 3 g
Fat: 6 g
Protein: 2 g



​Want to print and share this recipe?
Simply click on the buttons below!

< Previous Recipe
Next Recipe >
Have you tried this recipe? I'd love to hear about it!
2 Comments
Custom Sheds Jersey City link
10/8/2022 04:02:03 am

Great read thankyou

Reply
Beverley
7/13/2023 05:16:37 pm

I'm glad you enjoyed it!

Reply



Leave a Reply.

    My kitchen is rockin' with recipes old and new!

    Click to connect!

    Photo of Author
    Hi there!
    Thanks for joining me in my kitchen! Check out my blog posts to find out about the tasty delights I've been whipping up lately!                          
    ​                               Warmly,​
    Picture
    Print Friendly and PDF

    RSS Feed

    Categories

    All
    Beverages
    Breakfast & Brunch
    Desserts
    Dips Dollops & Spreads
    Gluten Free
    Low FODMAP
    Nut Free
    Peanut Free
    Refined Sugar Free
    Salads
    Smoothies
    Snacks
    Vegan
    Vegetarian

    You may also like to...

    See what's in the pantry at www.beverleynoseworthy.ca
    See what's in the pantry.
    Search the recipe box at www.beverleynoseworthy.ca
    Search the recipe box.
    You're invited to visit the studio page at beverleynoseworthy.ca
    Visit my studio page.

    Archives

    April 2017
    February 2017
    January 2017
    December 2016
    November 2016
    October 2016
    September 2016
    August 2016
    July 2016
    June 2016
    May 2016


Home

WELCOME

STUDIO

KITCHEN


Copyright ©2016-2018 Beverley Noseworthy ALL RIGHTS RESERVED
  • Home
  • WELCOME
  • STUDIO
    • Paintings
    • Wall Hangings
    • Garden Photos
    • Food Photos
  • KITCHEN
    • Blog
  • SHOP