Halloween is upon us! My kids are so excited for it to get here that I think our door and house were decorated by October 1st…okay maybe October 5th but they are ready. Costumes are picked out and they are set. I have mixed feelings about Halloween. I love it but it breaks my heart all the crap that is handed out to kids around this time. Last year we went trick or treating and the girls had their pumpkin buckets filled to the top. We quickly came home put the pumpkins on the top shelf of the pantry and they are still filled to this day on the top of our pantry and not one piece of candy was had or asked for. I guess that’s what happens when your little ones have a crazy paleo mom…only kidding I’m not crazy. But I do try to teach them what is in their food which in turn means they opt out of stuff they believe fits into the “not good for them” category. So when they don’t opt for the bad stuff in their Halloween pails I like to have something on hand that is a better option. A few years back I made these Halloween Cups that were easy and a big hit with them. My husband probably was the biggest kid of them all and ate majority of them so this year I thought about making a big kid version of these cups so he can have his and the girls can have their own….so everyone in the end wins and has a paleo-ized Halloween treat that is a treat without it being filled with crap. So here we have the java chocolate cup! You can still make this kid friendly by leaving out the java (coffee) and just keeping the chocolate.
Before I head to the recipe I have a couple awesome and fun announcements….
Paleo Sweets and Treats has been out for a few weeks now and I have had some awesome blogger friends who have given a couple reviews so far. I’m hoping to get a page up soon with links to everyone’s reviews as they are posted. If you have a copy, I would love to see your reviews on Amazon and I will share those on the site too.
Jen, from Peanut Butter Runner, baked the Dark Chocolate Cakie Cookies and said “I am so impressed by Heather’s cookbook and want to make all the treats in it! This cookbook shows you how to bake seasonally using natural products that work with the Paleo lifestyle.” – THANKS JEN!
Taylor, from Taylor Made it Paleo also reviewed the cookbook and had this to say “But I LOVE this book, you guys. I’m almost positive Heather actually wrote this book just for me. I think it’s because it’s full of naughty-looking-but-not-actually-naughty paleo sweets and treats only.” I love Taylor, if you haven’t checked out her blog she has some super yummy paleo treats on her blog totally worth indulging in soon!
Also….I will be doing a GIVEAWAY soon for Paleo Sweets and Treats so stay tuned!!
Other big…okay HUGE news is Paleo Magazine has come out with their nominations for the Bests of 2013! I am honored and amazed to have made this list with some amazing Paleo people out there. I was nominated for the following categories:
- Best New Cookbook-Special Topics – Paleo Sweets & Treats
- Best Food Centered Blog
- Best Paleo eBook (Paleo Every Day)
- Best Treat Recipe Online – Banana Dark Chocolate Muffins
If you have a quick second, I would SO appreciate your vote. There’s no registration required and they’re also giving you 15% off a year subscription for voting! THANKS SO MUCH!!
Ok, now for the recipe….
- For Java Almond Butter:
- 2 cups roasted unsalted almonds
- 2 tablespoons coconut oil, melted
- 1 ½ teaspoons freshly ground coffee
- 1 ounce dark chocolate, chopped
- ¼ teaspoon sea salt
- For cups:
- 1 cup Dark Chocolate, chopped (72% cacao and higher)
- 1/2 cup java almond butter
- For Java Almond Butter: In the bowl of a food processor add almonds and process until mixture makes an almond meal texture. Add coconut oil, ground coffee, dark chocolate, and sea salt and process until the mixture forms a smooth creamy mixture that resembles almond butter.
- To Make Cups:Over very low heat, melt chocolate in a double broiler. Or you can heat the chocolate in the microwave until melted. With clean, unused paint brush, paint chocolate into candy cup mold.
- Place in freezer for 10 minutes to allow the chocolate to set. After 10 minutes if the chocolate hasn’t set place back into freezer until it is solid.
- Fill hardened chocolate molds with java chocolate almond butter.
- Carefully fill in the top of the mold, over almond butter, with additional chocolate.
- Place in freezer for 10 to 20 minutes until completely hardened.
- Carefully pop candy out of their molds and serve.