Oh my, Oh Henry, Oh yeah! These little duddies are way better than the original, it’s so hard to eat just one, they’re just so perfectly gooey and crunchy and covered with chocolate, oh my. Bribe your babes to trade you their crummy candy for these wholesome yet indulgent little treats. Instead of roasted peanuts I used roasted cashews, which taste better and offer a few more health benefits. They say one serving of cashews is equivalent in mood boosting therapeutic properties to a dose of prozac, which you might need after seeing all the heinous halloween costumes. Has anyone seen the sexy ebola nurse costume going around…for real.
It’s almost Hallow’s Eve, and that means treats and low lying creepy fog lurking around every dark corner with only the tips of the barren trees poking out. Goblins and ghouls are almost as scary as the copious amounts of GMOs being fed to the littles. Remember when candy bars were made with just regular old sugar. A part of me is so upset that halloween has been hijacked by monsanto, but another part of my heart just wants to work harder to provide alternatives. This year I’m going to make little bliss balls and attach my contact details, we live in a small town so hopefully if any parents are freaked out they will contact me. Luckily I don’t have to worry just yet about my little guy getting into all that crazy candy, just his constant magnetic draw to the dogs water bowl.
- ¾ C date paste, softened for 30 min. in hot water
- ¼ C roasted almond butter
- 2 Tbs coconut oil
- 2 Tbs warm water
- ½ C roasted cashews, chopped in pieces
- 3 Tbs cacao powder
- 2 Tbs cacao butter or coconut oil
- 2 Tbs honey
- ¼ tsp sea salt
- In a food processor or high powered blender combine date paste, almond butter and coconut oil and blend until it starts to come together, add water until it is smooth but still quite thick.
- In a square baking dish 8x8 spread an even layer of date paste caramel mix, top with roasted cashews and push the in to the caramel slightly just so they stick. Freeze this for at least an hour.
- To make the chocolate coating, melt cacao butter or coconut oil over a double boiler, whisk in cacao powder, honey and salt.
- When the caramel is sufficiently frozen, cut it into mini bars, the recipe makes about 18 little bars. Use a metal spatula to remove the bars from the dish and roll them around in the chocolate sauce until thoroughly coated.
- Set aside and allow bars to set in the freezer or fridge.