Once of my New Year's resolutions this year was to do two Whole30's. February happens to be the first of those months. Since you can't have any sugar, I've been trying to wean myself off before it starts to prevent a horrible first week of cravings and sugar crashes. So I made chocolate peanut butter ganache-dipped almonds! Can't think of any problems with that...
Ever since becoming pregnant with my daughter, I haven't craved nuts by the handful like I used to and the craving has never really returned since she was born. Now, I prefer to have them with either a few dried cranberries or a little chocolate. They seem to go down a little easier...
These little nuts are already almost gone. My hubby's standard question when he opens the fridge has become, "Can I eat these?" I either say, "Yup. I already took my pictures." or "Paws off. I didn't shoot them yet." I don't think anybody warned him that when I started this blog, some food in his own home would become off-limits. Poor guy.
Sometimes food hardly makes it off my backdrop before somebody (*cough, cough) digs in. And I can guarantee that if you like chocolate, peanut butter, and almonds, you'll be eating these straight out of the freezer. And we can be friends!
Chocolate Peanut Butter Ganache-Dipped Almonds
Adapted from this recipe
5 ounces bittersweet chocolate, finely chopped
1/4 cup heavy cream
2 tablespoons peanut butter, not chunky or natural
Pinch of sea salt (small)
1 1/2 cups whole raw almonds
Line a large baking sheet with parchment paper.
In a small pot over low heat and stirring constantly, heat chocolate, cream, and peanut butter until melted and glossy. It may appear slightly grainy due to the peanut butter. Stir in a small pinch of sea salt and remove from heat.Pinching an almond by one end with your fingers, dip the other end into the chocolate and swirl it around to thicken the chocolate coat. Place in a single layer on lined baking sheet.
Place pan in freezer for about 10 minutes until chocolate hardens.
Store in an airtight container in the refrigerator. The chocolate softens quite a bit if left at room temperature.
I'm linking up this recipe at Design, Dining & Diapers, Lemons for Lulu, The Humble Brag, Taste and Tell Blog, Back for Seconds, & Buns In My Oven