Thursday, March 27, 2014

Ooey Gooey Chocolate Bites

The end of the 2014 CrossFit Open is in sight. The final WOD was announced tonight. Thrusters and burpees. I knew it. The only two movements that haven't shown up yet. I think the nerves are outweighing the excitement on this one. It's been really great, though, working through these workouts with some of the best people I know. I'm really proud of our athletes and all we have been able to accomplish. Seeing people get their first doubleunder, chest-to-bar pull-ups, and toes-to-bar were really rewarding moments.

Speaking of rewarding moments...I think that Almond Joys are one of those under appreciated candy bars. What's not to love about chocolate, coconut, and almonds in a single bite? Sadly though, I think the reason it gets overlooked is because its missing that caramel layer that so many other candy bars have. Well, I'm here to make dreams come true! dreams at least. This paleo treat gives you the the layers of the Almond Joy, plus the gooey caramel layer that it's missing. I'd call this little bite a rewarding moment for sure!

Ooey Gooey Chocolate Bites

Prep Time: 15 minutes
Freeze Time: 35 minutes
Total Time: 50 minutes

Special Tools:
1 cupcake/muffin pan
12 silicone muffin liners (paper liners will work just fine, too)
Food processor
Small kitchen bowls

This treat has multiple layers, so I'm going to divide the ingredients and instructions into different sections.


For the chocolate coating (bottom and top layers):
1/2 cup of coconut oil
1/2 cup unsweetened cocoa powder
1/4 cup maple syrup, grade b

1. Melt the coconut oil in a small bowl in the microwave. Start with 1 minute and then 30 second increments.
2. Once it's totally melted, mix in the cocoa powder and maple syrup and put back in the microwave for another 20-30 seconds. Stir well to combine.
3. Use a tablespoon to pour 3/4 to 1 tablespoon of the melted chocolate mixture into the bottom of each muffin cup. Don't worry, there will be plenty left over. Save the remains for coating the bites once the other layers have been added.
4. Put the tin in the freezer to harden up while you make the other layers.

For the coconut layer:
1/2 cup of unsweetened shredded coconut
2 tbsp of maple syrup
2 tbsp of melted coconut oil
1/2 tsp of vanilla
pinch of sea salt (Himalayan is best!)

5. Blend the coconut, maple syrup, coconut oil, vanilla, and sea salt for a minute or two.
6. Take a spoonful of the coconut mixture with your hands and form little balls. Then mash them down onto the chocolate layer with the back of the spoon in the muffin cups.

For the gooey caramel layer:
6 medjool dates (pits removed)
3 tbsp of maple syrup
3 tbsp of coconut oil
1 tsp of vanilla
pinch of sea salt (Himalayan is best!)

7. Blend all ingredients until you have a sticky caramel. This could take up to two minutes. Spoon a little bit of the caramel over the coconut layer.

For the nut layer:
1/2 cup of chopped seeds or nuts of your choice (almonds, walnuts, pistachios, sunflower seeds, etc.)

8. Press the nuts down gently into the caramel layer and then top it with the remaining chocolate mixture. You might need to reheat the chocolate if the room temperature is cool to remelt the coconut oil. Put in the freezer for about 15 minutes. Make sure you're sitting down when you bite into this little piece of heaven!

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