I have an incredible team at Bramble Berry – I’m super lucky. And once a year, when different anniversaries of hiring dates roll around, I bake something for the lucky Brambleberrian and make sure to tell them extra well how appreciated they are. I try to tell them more than once a year but it’s nice to have one day just for you, ya’ know?
Today, it was our ‘Team Captain’ from Customer Service 2-year-Brambleversary and I made her Chocolate, Fig and Almond Bites. Courtney eats mostly vegan (no dairy at all) so finding a perfect sweet treat for her was a little nerve-wracking; luckily, she totally loved them. I’m not sure how the rest of the office felt about such a healthy snack (but for what it’s worth, I loved it too!). Here’s the recipe from my latest edition of Runners World. Let me know what you think if you try it!
Ingredients
Ingredients
3 1/2 ounces bittersweet chocolate, chopped (I used 72% chocolate from Trader Joes)
1/2 cup honey (I used organic honey from Trader Joes)
1/3 cup hottest possible tap water
Grated Zest 1 lemon
1/8 teaspoon fine sea salt (I used Himalayan Pink Sea Salt)
3/4 teaspoon ground cinnamon
8 ounces dried figs, steps removed (finely choped)
8 ounces unbleached almonds, toasted and coarsely ground
Small or large 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. Mix together.
Arrange the paper cases side by side on a baking sheet. Spoon the mixture into the paper cases, filling about three quarters full (about two teaspoons each). Refrigerate for at least 30 minutes to firm up before serving. Makes about 72 pieces if you’re using small cupcake liners or about 22 if you’re using large ones. I know they look a little eh hem, unappetizing, but I promise you, delicious AND healthy.
Happy Brambleversary Courtney!
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Thanks A-M! I’d like to make a batch that I mold and then cut into bite-sized pieces. I’ll let you know how they turn out.
Hi Deborah, I just use hot tap water to speed up the melting process. Since you are heating it all up together you can really start with any temp of water. Let me know how they turn out!
It just speeds up the melting. Since you are melting it all down together with the chocolate – it doesn’t really matter what temp the water is to start. 🙂
A-M, Why the hot tap water instead of water that’s been heated, but not boiled? Mine has to run for a long time to get very hot and in the meantime, I lose a lot down the drain. I’m guessing that bottled water or filtered water would be just as good (ours is sooo yucky you can’t drink it). Otherwise, these sound yummy! Thanks.
It’s the least I can do to show my appreciation. After all, everyone has a choice about where they work and I am lucky they choose to work here! =)
I feel super lucky to have such a great team – and yes, the recipe would be awesome on a hike!
Anne Marie – you really a sweet person. What a lovely thing to do for your staff- to celebrate their hiring anniversary. I love that! You are a peach!
I would love to to have a boss or even co-workers like the Brambleberry Team! {Sign says:WILL WORK FOR THIS FOOD} Plus, you all get to make all the cool soap, scrubs, etc. Please open a place in my town. How awesome! Your recipe is great for us hikers, all the goodness to keep us going. I’m definitely going to make it on our hike up El Capitan. Many blessings to you & yours, you are all lucky for having each other. ~go
Oh Yes they put it on high end chocolate!!
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You’re right. Honey is not vegan but I “splurged” a little yesterday. I think agave nectar would be a great substitution as well!
Yummy! Thanks again for the fabulous treats, Anne-Marie! And I agree, they were healthy comparatively speaking. I was proud of myself for only having one!
Dark chocolate (72%) does not have any dairy. It’s the milk chocolate that I need steer clear from. I’ve only been vegan for a couple of months so I’m still learning =)
*sigh* The chocolate caramel cupcakes look good. But then your food always looks yummy. See, you eat well and move a lot. Whereas I eat (more than) well and move very little. And that’s why I have to count calories!
That said, I made a variation of a lemon meringue pie the other day for my fortnightly get-together with my neighbours. The filling was condensed milk and lime on top of a cookie+butter base with added chocolate drops.
I’ve never made such a pie or a meringue. I can’t believe HOW MUCH sugar went in it but it turned out fine. I’m now wondering what other flavour combinations can be made, such as white chocolate and passion fruit. Mmm.
I’m having one for dessert after I eat my healthy Wheatberry Salad and am already salivating …
He he, love the idea of edible mica glitter. Good one!
Healthy as compared to what I normally make for the team. =) They’re still treats with sugar for sure, as in ‘desserts’. Did you see the awesome Chocolate Caramel Cupcakes I did for the last one? http://soap-queen.blogspot.com…
Court’s treats are definitely on a range of more healthy compared to those. =)
Umm, in what sense of the word are these healthy? Nutritionally, they’re 7% protein, 53% carbs and 40% fat. The whole batch works at 3,100 calories which makes 1/22 = 140 calories each. (And isn’t there dairy in chocolate?)
Yummy! Not vegan, mind you, thanks to the honey… The honey could be swapped out for barley malt syrup or cane syrup to get around that issue. Some orange flower water would be a nice addition, too!
what a great boss it looks yummy!
My guys like figs, so I think they’ll enjoy this yummy sounding treat!
Well cool, get the steps out a there and put a tad of edible mica glitter and there ya go!
How sweet to celebrate company longevity with special treats for Team Members!
Oh Yum!
Hello? It’s chocolate! Of course it’s yummy!