Oh YUM! I tell you, one can make anything out of intuition - that's how our great grandma's cooked. They never followed a cooking book, or a TV cooking show or far less social media.
They followed their intuition and cooked up some delicious recipes, which are used by many today.
It all began when I was baking my weekend supply of almond crackers (savory) to be served with a dip, when I got the idea to tweak the recipe and make it into a dessert.
And so the creation of this delicious masterpiece came to be.....
Ingredients:
1 cup of almond flour
2 tablespoons of stevia or monk fruit (that is if you want it to be Keto and healthier)
You can of course use your choice of sweetener.
3 tablespoons of water
1 bar of dark chocolate (mine was sweetened with stevia - making it keto friendly)
1/2 cup of Nuts, seeds, or granola for the topping
A pinch of sea salt
Method:
Preheat oven to 350°.
Add almond flour, water into a mixing bowl and let the mixture turn into a dough. Then add the sweetener and mix into the dough.
Place the dough on a piece of parchment paper. Cover it with a second piece of parchment. Pat it out with your hands and then use a rolling pin to roll out the dough. You’ll want the dough to get pretty thin — about an 1/8 of inch thick. Try to keep form the dough into a rectangular shape. It’s okay if it’s not perfect.
Once the dough is rolled out, remove the top sheet of paper. Place it into a sheet pan and place in the oven to bake for about 10-15 minutes. Until golden brown.
Melt the chocolate bar in a double boiler until all the chocolate is melted.
Spread the chocolate over the baked almond dough.
Sprinkle with your choice - nuts, seeds, granola, coconut, sea salt.
Cut the baked almond dough into squares and place in the freezer.
This can be enjoyed at any time and eaten straight out of the freezer as a dessert or a snack item.
It's plant based and keto friendly too! Here is a picture of both the sweet chocolaty almond cracker and the savory almond cracker which I will be using for my dip!
Enjoy!
