creamy coconut & almond chocolates

milk chocolates filled with a creamy almond & coconut filling

Every muscle in my body aches.

Do you have any idea how hard it is to dig a hole in the dirt, when the dirt is basically hardened clay & lots of rocks??

I’m not talking about some pathetic little hole, either. I’m talking about a full on trench!

No one told me that organic gardening would be hard. That the soil could basically be barren of anything resembling nutrients. That weeds would thrive, or snails would reign terror. No, I wasn’t given the 411 before I started my little adventure into exploring my green thumbs.

Going away to Athens for a week because we were let-go from our previous employment? Bad idea.

Not that we didn’t have fun, we had a ton of fun. My garden has run rampant in my absence however & it’s taking a lot of very labour intensive work to get back into shape.

Pruning. Weeding. Burying compost. De-snailing. Re-potting. Cleaning up.

There’s been a full workload the past two days & now it’s time to treat myself to chocolate. Lots & lots of little milk chocolate bites filled with a creamy almond & coconut filling. I’ve been storing them in the fridge too so they have this slightly refreshing feeling whilst you’re eating them.

Tonight is a night for “Mad Men” & chocolate. I’ve already had my long, pampering shower so I no longer smell like a man, & now it’s time to relax. Maybe even a spot of knitting.

Good night!

Ingredients: (makes 50)
– 90g desiccated coconut
– 50g coconut oil, melted
– 24g coconut flour
– 90g almond butter
– 50g cocoa butter, melted
– 1 tsp vanilla
– 75g icing sugar
– 1 tsp xanthan gum
– 250g milk chocolate, melted

1. combine all the ingredients (except the milk chocolate) into a bowl, & whip with a mixer until thoroughly combined.
2. transfer the mix into a pipping bag fitted with a tip.
3. pipe dots of filling onto a baking sheet lined with parchment & then place the dots in the freezer until solid.
4. once solid, melt the chocolate & then dip the dots of filling into the chocolate. Place the dots back on the parchment until the chocolate hardens.
5. chocolates can be kept in the fridge for up to a month.

……..for a full history of our recipes, check out our archives. For the more sensitive tummies, check out our gluten-free archives….. and if you’re just interested in something pretty, check out our designed page.


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