This Valentines Day a sweet boy gave me a sweet treat – that I couldn’t eat. Unbeknownst to him he pushed one of my very few foot stomping sulky “I hate this damn sensitivity” buttons. It was a heart shaped peanut butter cup. Back in the day I was a Reeses PB cup FANATIC. Oh, I loved those babies – I could not stop until they were gone, and I tried everything to slow down my consumption. Put them in the freezer? Don’t make me laugh. Put them WAAAAYYYYY up in the closet? I’d leave the ladder out. Have my boyfriend hide them? I think he still has the scars. Oh, yeah, I was bad. But a new sulfite free day dawned and of course I can’t have all the nasty stuff in there and I put them out of my head. But then – there it was. Taunting me with its shiny gold foil. Tempting me with its sweet creamy interior I knew was there. Tantalizing me with its delicious chocolate scent. (Yes, I smelled it – don’t judge me).
And so I did the only logical thing – I got to cooking. Well, stirring things together – this is so easy and so yummy that I see a lot of it in your future (and by your I mean mine….). Enjoy!!
- 1/2 cup smooth almond butter
- 1/2 cup honey (and please get the local, raw variety. There has been a lot of nasty stuff added to commercial honey lately, all of which are sulfite danger zones)
- 1 heaping Tablespoon cacao powder
- 1 Tablespoons raw cacao nibs (optional)
Mix them all together with a spoon. Then go directly to the couch and eat it with said spoon. Experiment with the quantities – with the honey and almond butter equal, you can taste the flavor of the honey somewhat, but I was craving something super sweet. If you don’t like that honey taste, cut back on the honey or add another tablespoon cacao powder. Add a little cayenne pepper if you want a spicy sweet treat! I put the cacao nibs in because I had them and they add a nice crunch, but they do add a slightly bitter taste – good for you dark chocolate lovers, not so much for the milk chocolate fans – choose your poison!