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!
