Chocolate-Almond Nuggets of Joy
If 17 cents per serving falls in your budget, Chocolate-Almond Nuggets of Joy might be a spectacular gluten free and dairy free recipe to try. This recipe makes 24 servings with 47 calories, 1g of protein, and 2g of fat each. Head to the store and pick up almonds, semi-sweet chocolate chips, confectioners sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 22 minutes.
Instructions
Put the prunes or dates, coconut, and 1 1/2 teaspoons cocoa powder into the food processor and blend until you have a sticky blob. Divide the blob and process again briefly to make sure that ingredients are well-distributed. If the mixture doesn’t seem sticky enough, you can add more prunes or dates (but prunes should already be very sticky). Scrape the blob out onto a plate, cover with plastic wrap, and flatten it till it’s about 1-inch thick. Keep it covered and refrigerate for about 15 minutes.
Mix the confectioners’ sugar and the tablespoon of cocoa powder on a dinner plate. Scoop out a heaping teaspoon of the coconut mixture, form into an oval shape, press an almond into the middle, and cover it with coconut mixture.
Roll each nugget (or as many as you want) in cocoa/confectioners’ sugar, and place on a plate. Repeat about 23 times. You can serve them immediately or add a chocolate squiggle.
Place the nuggets into the freezer for a few minutes while you gently heat the chocolate chips (I used a microwave). As soon as the chips are just barely melted, scrape the chocolate into a pastry bag fitted with a small round tip. Pipe chocolate onto each nugget. Nuggets keep well covered at room temperature for about 2 days. Refrigerate if you need to keep them longer.