Recipe taken from:
Runners World, March 2010
- 3 1/2 ounces bittersweet dark chocolate, over 63% cocoa
- 1/2 cup honey
- 1/3 cup hottest possible tap water
- Grated zest of 1 lemon
- 1/8 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- 8 ounces dried figs, stems removed, finely chopped
- 8 ounces almonds, chopped
- about 30 mini muffin liners
In a small saucepan, combine the chocolate, honey and tap water. Heat the mixture over moderate heat just until the chocolate melts. Stir to combine. Remove from the heat. Stir in the zest, salt, cinnamon, figs and almonds. Arrange the paper liners side by side on a baking sheet or in a mini muffin tins, filling about 3/4 full. Refrigerate for at least 30 mins to firm up before serving. Makes about 30.
Notes & Tips:
Since Mat and I are going out for Valentine's day this evening, I thought I'd post a snack that I made for Mat this week. He found this recipe in Runner's World and thought it would be fun to try. I think the flavor of these were really good, but I was disappointed that they didn't "gel" completely. I thought they would be a little more like candy treats, but they were pretty gooey even after frozen.
Calories 47, Fat 2.5g, Carbs 5g, Protein 1g