Almond Joy Fudge Bites

almond joy fudge bites

It should come as no surprise to you when I say that I love almonds. The little nutritional powerhouses are one of my go-to snacks, and I love to incorporate almonds in all of their forms (almond flour, almond butter, almond extract, etc.) to recipes. Case in point. So I – of course – jumped at the chance to join Nuts.com in their effort to spread the word about the health benefits of almonds.

almond joy fudge bites

Before we get to the recipe, (which, believe me, you want to stick around for), let’s chat for a bit about what makes almonds so fantastic. First of all, they are loaded with vitamins, minerals, protein, and fiber. Including almonds in your diet can help to lower cholesterol and reduce the risk of cancer & heart disease. Second of all, they are delicious and can be enjoyed in a vast variety of ways.

almond joy fudge bites

For this recipe, I combined almonds, unsweetened coconut flakes, and dark chocolate to create little two-bite treats that taste like the popular candy bar in fudge form.

The bites require no cooking, and can be whipped up in mere minutes. Straight out of the food processor, the mixture is the consistency of nut butter, but it sets up into a dense fudge-like texture when chilled in the refrigerator.

almond joy fudge bites

It is nearly impossible to eat just one of these; you have been warned!

almond joy fudge bites

If you have yet to include almonds into your diet, hopefully this recipe will entice you to start; and be sure to check out Nuts.com for their wide (and tempting!) variety of almond offerings by clicking here.

almond joy fudge bites

 

Almond Joy Fudge Bites

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Ingredients (12 bites)

  • 1 1/2 cups dry roasted unsalted almonds
  • 1 cup unsweetened coconut flakes
  • 2 Tbsp virgin coconut oil
  • 1/8 tsp Kosher salt
  • 1/2 cup dark chocolate chips

Instructions

Line a 12 cup mini muffin tin with mini muffin liners.

Combine almonds and coconut flakes in the bowl of a food processor fitted with the steel blade. Process until the almonds and coconut break down into a smooth butter, scraping down the sides of the bowl as necessary, about 5-10 minutes.

Add in the coconut oil, salt, and chocolate chips; process until the coconut oil & chocolate have melted and are fully combined (the heat from the food processor will melt the chocolate).

Evenly divide the mixture amongst the lined muffin cups. Chill in the refrigerator until set, at least 2 hours.

Peel off the muffin liners. Store in refrigerator.

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Broccoli-Walnut Pesto

broccoli pesto

I typically associate pesto with warm weather given the fact that the main ingredient in the traditional version – basil – is in season during the summer, but a simple swap with broccoli turns the classic pasta accompaniment into a winter-friendly recipe.

broccoli pesto

I also swapped the traditional pine nuts for walnuts because a) they’re healthier and b) they’re less expensive; but the rest of the usual ingredients can be found in this pesto.

broccoli pesto

If you have broccoli-haters in your house, fear not; the final product does not taste much like broccoli at all, but it is a great way to sneak some of the cruciferous green veggie into a pick eater’s pasta dinner.

broccoli pesto

I prefer pesto on the thicker side so it’s not overly oily, but you can certainly add more olive oil to the recipe if you like a thinner consistency. Thicker pesto is also better for dipping crudite into or spreading onto bread for sandwiches, which I highly recommend!

broccoli pesto

Of course, the most popular way to eat pesto is to stir it into pasta, which is how we enjoyed it.

broccoli pesto

Green in winter!

broccoli pesto

 

 

Broccoli-Walnut Pesto

by Lauren Zembron

Prep Time: 15 minutes

Cook Time: 3 minutes

Ingredients (1 small jar)

  • 1 head broccoli, preferably organic, crowns chopped into 1-inch florets (about 3 cups)
  • 1/2 cup toasted walnuts
  • 1 garlic clove, peeled & chopped
  • 1/4 cup freshly grated parmesan cheese
  • 6 Tbsp extra virgin olive oil, or more depending on desired consistency
  • 1 Tbsp freshly squeezed lemon juice
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Bring a pot of lightly salted water to a simmer. Carefully add the broccoli florets and cook until tender and bright green, about 3 minutes.

Drain cooked broccoli and pat dry with a clean kitchen towel or paper towels; place in the bowl of a food process along with the toasted walnuts, garlic, and parmesan. Process until finely chopped.

With the motor running, stream in the olive oil and lemon juice through the feed tube; process until fully combined. If you prefer a thinner, more runny consistency, stream in additional olive oil (one tablespoon at a time), until desired consistency is reached.

Season to taste with salt and pepper.

Best if eaten immediately.

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