Food and Prop Styling by Atara Schechter
Photography by Hudi Greenberger

When I was in the US a few months ago, I chanced upon a bag of mini chocolate almond treats. I loved having one with my coffee because they’re healthful, rich, and fudgy, and a little goes a long way.

I was determined to recreate it in an even healthier version, and I did! My GF clients were thrilled with this new nosh. And yes, I like them better straight from the freezer. Your choice!

YIELDS 48 BITES

• 1 large egg
• ⅓ cup (organic) honey
• 1¼ cups almond butter
• 1 cup almond flour
• 1 Tbsp vanilla sugar
• ¼ tsp salt

Glaze

• 2 3½-oz (100-g) bars bittersweet chocolate
• 1 full Tbsp coconut oil
• pinch salt

Preheat oven to 350°F (175°C). Line a 9-inch (23-cm) square pan with parchment paper and set aside.

Beat egg on high for 2 minutes. Lower speed and add honey. Beat an additional minute. Add the rest of the ingredients and mix until well combined and a soft dough is formed. Press down evenly into the prepared pan. Bake for 12–13 minutes. Don’t overbake.

Remove pan from oven and cool slightly. Cut into 48 mini squares and move pieces apart slightly, so that when you glaze them, it’ll pour down the sides as well. (Too much chocolate is a good thing!)

For the glaze: Microwave chocolate and oil in 30-second intervals until melted. Remove from microwave. Add salt and mix together well. Spread in an even layer over the base, using a spatula. When the chocolate is set, you can refrigerate or freeze the bars.

(Originally featured in Family Table, Issue 786)