Ultimate Chocolate Almond Granola

by | Jun 3, 2019 | BREAKFAST AND BRUNCH | 0 comments

A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
Ultimate Chocolate Almond Granola
Print Recipe
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    Servings Prep Time
    10 cups 25 minutes
    Cook Time Passive Time
    50-55 minutes 2 hours
    A jar piled high with Ultimate Chocolate Almond Granola and has strawberries scattered at its base.
    Ultimate Chocolate Almond Granola
    Print Recipe
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Servings Prep Time
      10 cups 25 minutes
      Cook Time Passive Time
      50-55 minutes 2 hours
      Ingredients
      Servings: cups
      Instructions
      1. Preheat oven to 275℉.
      2. In a medium saucepan combine almond butter and coconut oil. Heat over low, stirring often until smooth and melted together.
      3. In a large bowl stir together oatmeal, almonds, cocoa and salt.
      4. Pour melted almond butter over oatmeal and stir to combine. Add sweetened condensed milk and stir until fully incorporated.
      5. Spread out evenly onto a large baking sheet.
      6. Bake for 25 minutes. Sprinkle on chopped chocolate and/or chopped chocolate covered almonds and stir. Return to oven for 25-30 minutes.
      7. Remove from oven and allow to cool completely at room temperature before breaking apart into clusters. (granola will firm up as it cools)
      8. Store granola in an airtight container at room temperature or freeze for up to a month.
      Recipe Notes

      I like to use a combination of chopped whole almonds and sliced almonds along with chopped chocolate covered almonds and chopped semi-sweet chocolate.  Feel free to use whatever kind of almonds and chocolate you like, they're all delicious.

      Chocolate Almond Crunch Krispie Treats

      by | Sep 20, 2017 | SQUARES & BARS | 0 comments


      Chocolate Almond Crunch Krispie Treats
      Print Recipe
        Servings Prep Time
        20 squares 15 minutes
        Cook Time
        20 minutes
        Servings Prep Time
        20 squares 15 minutes
        Cook Time
        20 minutes
        Chocolate Almond Crunch Krispie Treats
        Print Recipe
          Servings Prep Time
          20 squares 15 minutes
          Cook Time
          20 minutes
          Servings Prep Time
          20 squares 15 minutes
          Cook Time
          20 minutes
          Ingredients
          Servings: squares
          Instructions
          1. Prepare a 9"x9" pan by spraying with non stick spray and lining with parchment, allowing the parchment to overhang on two sides only. Giving you something to grab and lift entire unit from pan when set.
          2. Using a large pot, melt marshmallows and butter over medium heat until almost melted. Add 1/2 cup almond butter and almond extract. Stir until smooth, removing from heat when the last of the marshmallows have melted.
          3. Stir in rice krispies and 1 cup toasted almonds. Spread evenly into prepared pan using lightly oiled hands to press out uniformly.
          4. Melt chocolate chips and 1/4 cup almond butter together, stirring until smooth and chocolate is melted. I used the microwave at medium power and 30 second intervals, however a double boiler works well too.
          5. Pour over krispie squares and spread out evenly. Sprinkle evenly with remaining 1/2 cup toasted almonds. Allow to cool to room temperature prior to cutting. Cut along the edge of the pan to release the two sides that do not have the parchment overhang. Grab the parchment ends and lift entire unit out of the pan onto cutting board. Cut 4x5 into 20 bars.
          Recipe Notes

          Toast almonds by spreading in a single layer on a sheet pan and baking in a preheated 350℉ oven for 8-10 minutes, turning once.

          Maple Date and Nut Snack Bites

          by | Jun 26, 2017 | SNACKS | 0 comments


          Maple Date and Nut Snack Bites
          Print Recipe
            Servings Prep Time
            36 bites 30 minutes
            Passive Time
            20 minutes
            Servings Prep Time
            36 bites 30 minutes
            Passive Time
            20 minutes
            Maple Date and Nut Snack Bites
            Print Recipe
              Servings Prep Time
              36 bites 30 minutes
              Passive Time
              20 minutes
              Servings Prep Time
              36 bites 30 minutes
              Passive Time
              20 minutes
              Ingredients
              Servings: bites
              Instructions
              1. Combine all ingredients except white chocolate in a food processor bowl. Pulse until combined to a fine meal. Form mixture into approximate 1 ounce balls and place onto a large parchment lined tray.
              2. Melt white chocolate over a double boiler or microwave at 30 second intervals and stir until smooth. Drizzle chocolate over snack bites. Chill until firm, about 20 minutes.
              Recipe Notes

              Will keep refrigerated for several days in a sealed container or can be frozen in an airtight container for up to 3 months. I usually opt to freeze and remove snack bites as needed.

              Almond Oatmeal Cookies

              by | Feb 13, 2017 | COOKIES | 0 comments


              Almond Oatmeal Cookies
              Print Recipe
                Servings
                4 1/2 dozen
                Servings
                4 1/2 dozen
                Almond Oatmeal Cookies
                Print Recipe
                  Servings
                  4 1/2 dozen
                  Servings
                  4 1/2 dozen
                  Ingredients
                  Servings: dozen
                  Instructions
                  1. Preheat oven to 350℉. In a small bowl whisk together flour, baking soda and salt. Set aside.
                  2. Beat together sugars and butter until soft and combined. Add almond butter and continue to beat for one minute. Add eggs, one at a time, beating well after each. Beat in almond extract. Mix in flour until just starting to come together, add oats and almonds. Mix until fully combined.
                  3. Roll a generous tablespoon of dough (20 grams) into a ball and drop onto a parchment lined baking sheet, spacing 2" apart. Flatten dough ball slightly with the palm of your hand. Bake in the centre of preheated oven for 10 minutes. Remove from oven and allow to cool for a few minutes before moving to a cooling rack to cool completely.
                  4. Melt semi sweet chocolate in a small sauce pan over low heat or in the microwave by 20 second intervals. Drizzle chocolate over cookies.
                  Recipe Notes

                  Recipe makes 4 1/2 dozen 2 1/2" cookies.

                  Pumpkin Seed and Nut Muffins

                  by | Jan 21, 2017 | BREAKFAST AND BRUNCH, QUICK BREADS | 0 comments

                  Pumpkin Seed and Nut Muffins
                  Print Recipe
                    Servings Prep Time
                    12 large muffins 15 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    12 large muffins 15 minutes
                    Cook Time
                    20 minutes
                    Pumpkin Seed and Nut Muffins
                    Print Recipe
                      Servings Prep Time
                      12 large muffins 15 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      12 large muffins 15 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Pumpkin Seed & Nut Muffins
                      Almond Topping
                      Servings: large muffins
                      Instructions
                      Pumpkin Seed & Nut Muffins
                      1. Preheat oven to 350℉. Line 12 muffin cups with large paper liners. In a small bowl whisk together flour, poppy seeds, baking powder, pumpkin pie spice, baking soda, salt and allspice. Set aside.
                      2. In a large bowl stir together brown sugar, almond butter and melted butter until smooth. Add eggs one at time, whisking after each. Whisk in buttermilk and vanilla. Stir in grated pumpkin. Add dry ingredients all at once stirring until just combined. Do not over mix. Stir in nuts. Scoop batter evenly into prepared muffins cups (each will take a heaping 1/3 cup of batter). Top each muffin with a generous sprinkle of almond topping. Bake in preheated oven for 20-22 minutes or when a toothpick inserted comes out clean. Remove from oven and allow to rest in pan for 10 minutes prior to removing muffins to a cooling rack.
                      Almond Topping
                      1. Toss together almonds, melted butter and honey until almonds are coated evenly. Set aside.
                      Recipe Notes

                      Recipe Source:  Compelled To Cook