Chocolate-Covered Cashew and Raspberry Chia Bites

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (chia seeds, nut butter)

  Carbohydrates (maple syrup, sugar in chocolate and jam)

  Fat (chia seeds, chocolate)

  Fiber (chia seeds)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Sweet

  Tart

  Creamy

  Rich

  Chewy

While I do enjoy perusing the chocolate aisle at the grocery store and am known to have a bar or two stocked in my pantry at all times, there is something really special and fun about making confections at home. Homemade chocolates make a thoughtful and impressive gift — with just enough skill to seem fancy, without a ton of time spent in the kitchen.

This recipe is inspired by Hu Kitchen’s raspberry cashew butter chocolate bar (my ride or die) and Rachael Good Eat’s DIY Reese’s eggs. In my opinion the raspberry and cashew combo is like an adult version of the classic PB&J! With creamy cashew butter, sweet and tart raspberry and decadent dark chocolate, you’ll have suitors lining up down the block wanting to be your Valentine! They’re the perfect way to say “I’m nuts about you” ;)

I also just want to take a minute to remind you that candy or sweets don’t have to have redeeming qualities like have chia seeds or be lower in sugar or fat in order to be included on your plate. I’ve included a nutrition focus in this recipe to show that all foods contain nutrients, but this snack would be just as worthy if it didn’t have chia seeds. Alternatively, eating pre-made Reese’s is just as great as making this treat at home!

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Allergens: Nuts

Servings: 10-12 bites

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 50 minutes (includes freezing time)

Ingredients:

Cashew filling:

1/2 cup unsweetened cashew butter (or unsweetened nut butter of choice)

2/3 cup almond flour

2 tbsp maple syrup

2 tbsp coconut oil, melted

1/2 tsp vanilla extract

1/4 tsp salt

Raspberry filling:

1/4 cup raspberry jam

1 tbsp chia seeds

Coating:

2 bars of dark chocolate (I used 70%)

Directions:

1. In a small bowl, combine chia seeds and jam. Set aside to thicken.

2. In a large mixing bowl, whisk together wet cashew filling ingredients (minus flour).

3. Fold in almond flour until no clumps are left. Batter will be thick.

4. Using two spoons, portion out cashew filling into ~1 inch balls. Place on parchment lined baking sheet and gently press down to form a disc.

5. Add a small dollop of raspberry jam on each disc, being careful not to have jam pouring over the edges.

6. Place in freezer for 10-15 minutes or until cashew part is completely firm. Note: The raspberry part will not be fully hardened so be careful.

7. While those are freezing, break apart chocolate bars into smaller pieces.

8. In a small saucepan, melt chocolate over low heat, stirring frequently, until fully liquid.

9. Remove bites from freezer and carefully dunk them into the chocolate to coat. Tip: I used a spoon to gently lower the bites into the chocolate and then poured chocolate over top of the raspberry part so I didn’t mess up their form.

10. Put back in the freezer for another 5 minutes or until the chocolate shell is fully set. Store in fridge and enjoy in 1 week.

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