I’ve made many variations of my healthy chocolates over the years. Here’s my latest iteration, using a basic foundation, then “dipping” them in an assortment of toppings: hemp seeds, coconut, dried cranberries, dried goji berries, freeze-dried pomegranate perils (seeds), cashews (since I used cashew butter this time). I brushed some of them with avocado oil to help the toppings stick, since they were pretty dry. Any oil will do, as long as you like the flavor, and it’s not always even necessary.
I’ve also used fresh pomegranate perils in the center, for a sweet/tart surprise when you bite into them, but you need to be certain to refrigerate them and eat them fairly quickly. Dust these with cacao or cocao powder.
| Prep Time | 1 hour |
| Servings |
pieces
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Ingredients
- 1 (16-ounce) jar nut butter (peanut, almond, or cashew)
- 1/2 cup cacao powder or cocoa powder (unsweetened)
- 1/2 cup raw honey
- 2 tablespoons sherry (optional)
- 2 teaspoons ground cinnamon
- 1/8 teaspoon cayenne pepper (optional)
- 1/4 cup cacao nibs or finely chopped nuts
Ingredients
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Instructions
- Combine all ingredients except cacao nibs in a large bowl. Stir and kneed with your hands until well combined.
- Add cacao nibs (or nuts) and kneed again to distribute throughout. NOTE: You can also add dried fruit here if desired.
- Form into bite-sized (about 1-inch-diameter) balls, placing on a sheet of waxed paper as you work.
- Dust or roll in cacao powder if desired. Alternatively, "dip" the top into garnishes like coconut and seeds, or press nut or dried fruit on top of each one.